At our house, soups with homemade bread are common dinners in the winter. We enjoy these savory scones with our soups instead of our usual sourdough bread on occasion. These scones are especially good with chowders and creamy soups, though they go well with anything.
Onion Rye Scones
1 Large Onion, Sliced
1 Tablespoon Olive Oil
3/4 Cup Rye Flour
1 ½ C Unbleached flour
2 teaspoons baking powder
3 Tablespoons Butter
2 Tablespoons Molasses
2 Eggs, Beaten
3 Tablespoons Sesame Seeds
Preheat oven to 350 degrees. Grease a baking sheet.
Saute the sliced onions in the olive oil until translucent. Set aside to cool.
Combine the flours, baking powder, and butter with a pastry cutter, knives, or your fingers until crumbly. Add the molasses and eggs, mixing well. Add the milk a little bit at a time, until a dough forms (you may not need the entire 1/4 cup). Knead the dough slightly. Form the dough into a 9″ circle. Place the circle of dough onto a greased baking sheet. Score the circle into triangles by slicing 1/4″ inch into the dough. Top the dough with the cooled onions and sprinkle with the sesame seeds.
Bake for 15 to 20 minutes until golden brown. Enjoy!