These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting, getting the freshest warm pastries quickly and effortlessly.
Makes about 12-14
- 2 tbsp extra-virgin olive oil
- 8 oz Crimini mushrooms (or white button), sliced vertically into 1/4-inch slices
- Salt and freshly ground black pepper for seasoning
- ¼ cup dry sherry
- 2 tbsp finely chopped fresh thyme
- ¼ cup extra-virgin olive oil
- 3 to 4 small yellow onions, peeled and sliced into 1/8-inch thick rings, concentric rings intact.
- 2 ¼ cups all-purpose flour
- ½ cup stone-ground whole-wheat flour
- ½ tsp salt
- 1 tbsp + 1 tsp baking powder
- 2 ½ oz (4 tbsp + 1 ½ tsp) cold unsalted butter, cut into 1-inch cubes
- 1 ¼ cups cold heavy cream + more for brushing the top of the scones
- ¼ cup extra-virgin olive oil
- Fleur de sel for sprinkling
- Small sprigs of fresh thyme for garnish
In a large sauté pan, over medium-high heat, heat the olive oil. Add the mushrooms and sauté until browned, season with salt and pepper. Remove from the heat, add the sherry, and return to the stove. Evaporate the liquid over high heat, for about 2 minutes. Transfer to a bowl, stir in the chopped thyme, cool. Can be made a day in advance and kept, covered, in the refrigerator.
Heat ¼ cup of olive oil over low heat in the same large sauté pan. Add the onion rings in a single layer (you’ll need to cook them in 2 to 3 batches), cover the sauté pan and cook until slightly softened but not colored, for about 10 to 15 minutes. Using a thin spatula, carefully transfer the onions to a baking sheet or flat platter to cool, keeping the rings intact. Pour the remaining oil into a measuring cup and add more to equal ¼ cup to be used for the dough. Cool and chill the oil.
Center the oven rack and preheat the oven to 400F. Line a large baking sheet with parchment or silicone mat. Put the lined baking sheet into another to protect the bottom of the scones from the high heat.
To make the dough, in a large bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder. Whisk to combine well. Add the butter cubes and, using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Add the mushrooms and stir with a fork. Combine the cream and ¼ cup of olive oil in a glass measuring cup, whisk. Add to the dry ingredient and stir with the fork until the dough comes together.
Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat or roll the dough into a circle, slightly thicker than 1/2-inch. Cut out 2-inch circles, cutting as close together as possible. Don’t twist the cutter and press it hard down to cut through the mushrooms. Gather the scraps, pat and press the pieces back together, cut out more circles. Transfer the scones onto the prepared baking sheet, spacing them 1 inch apart.
Brush the tops with some cream, place an onion ring on the top of each scone, gently pressing it down with the fingertips. Sprinkle each scone with a pinch of fleur de sel and poke a sprig of thyme into the center (making a small hole with a toothpick first helps).
Bake until firm to the touch and nicely browned, for about 35 minutes. Cool on a rack until warm, serve.
The recipe is adapted from Nancy Silverton’s.
July 22, 2017 at 12:11 pm
Alas, unless there is a way to print this recipe I will not be able to make it. My computer goes to sleep too quickly to try making it while online and it is too long to write out by hand. Did I miss something?
April 27, 2015 at 8:32 am
These sound wonderful. I LOVE mushrooms and onions together as it is….but in a scone ….. can’t wait to try it.
April 20, 2013 at 6:23 pm
Erica, thank you! I’m sure you won’t be disappointed if you give them a try.
April 20, 2013 at 4:28 pm
These look fantastic!! As I was reading the recipe my brain jumped ahead to meal planning. If one were to add sausage and fravy…well I’d definitely show up for dinner. These would be a nice change from rolls or loaves of bread.
December 8, 2011 at 1:18 pm
I love scones and these look amazing! I cannot wait to try them!
April 29, 2011 at 7:57 pm
These look amazing, I can hardly wait to make a batch-can taste them already!
April 13, 2011 at 12:31 pm
If I make these for my love, I know he will be eternally grateful to you :-D They sound delicious!
April 8, 2011 at 6:27 am
These sound so yummy! I love the slice of onion on top. I can’t believe I never knew your blog existed as I’m always looking for fellow Vancouver food bloggers. :)
March 23, 2011 at 3:53 pm
These might be too pretty to eat! I love the onion on top, how it gets beautifully crispy around the edge!
March 21, 2011 at 12:24 pm
Wow. I MUST bake this. I can already taste the flavors.
March 14, 2011 at 9:58 pm
These look wonderful. I love the combination of mushroom and onion in a scone!
March 14, 2011 at 4:32 am
I’ve never heard of a mushroom onion scone but I do so love looking at it. Bet it taste scrumptious too!
March 11, 2011 at 11:49 am
Lovely! I adore mushrooms in baked goods!
March 11, 2011 at 1:07 am
These look delicious and I love the idea of onions in the scones!
March 10, 2011 at 9:46 pm
O-o-o… Vera! This is such a tasty combination! And they look wonderful.
March 10, 2011 at 12:13 pm
These are so beautiful! I reckon they’d taste amazing with some home-made tomato soup… with lots of cream :)
March 10, 2011 at 10:57 am
wow – this recipe is so interesting. I wouldn’t ever think to make mushroom scones but i’m so tempted to bake now!
March 10, 2011 at 5:58 am
WOW! These savory scones are perfect and looks soooo delicious. I would like to treat myself with one of these!
March 10, 2011 at 1:30 am
What awesome scones! So beautiful, original and flavorful. A great idea.
March 10, 2011 at 1:12 am
Absolutely gorgeous! I love the combination of ingredients and how they were added, looks delicious, like everything you do.
March 9, 2011 at 11:15 pm
They look fantastic! I am sure they are also delicious! You are really divine cook!