The caramelized mushrooms and onions scones, accompanied with spiced butter are a must have during the cold snowy days. Serve them warm with gravy, jelly or eat them plain… the possibilities are endless! These scones are the best eaten the day they are baked, and can be stored for up to two days. However, they never seem to last for more than an hour in my house 🙂
The recipe below makes 15 scones and can be easily doubled or halved.
1/2 lb Cremini Mushrooms, sliced
1 Tablespoon Olive oil and 1 Tablespoon Unsalted Butter
1 small onion, sliced
1 Tablespoon Fresh Thyme, chopped
1 Tablespoon Worcestershire Sauce or Balsamic Vinegar
1/4 Teaspoon salt and coarse ground black pepper
3 Cups All Purpose Flour
2 Tablespoons Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon salt
3/4 Cup Unsalted Butter, cold and cut into cubes
1 Egg, beaten
3/4 Cup Buttermilk, cold
1 Egg, beaten (for egg wash)
Coarse Sea Salt and Cayenne Pepper (for sprinkling)
- Preheat the oven to 425 F.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkling of salt and pepper. Remove from the pan.
- Add 1 tablespoon olive oil and 1 tablespoon butter in the same pan. Add onions and cook down until tender and browned, stirring occasionally.
- Remove from heat, add the mushrooms back to the pan along with thyme, worcestershire sauce/ balsamic vinegar, salt and pepper. Set aside to cool.
- In a big mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add butter until mixture resembles coarse meal.
- In a separate bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
- Add the cooled mushroom and onion mixture and blend together.
- Dump the dough on a floured board and knead well for about 3 minutes.
- Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds or squares.
- Place the scones few inches apart on an un-greased baking sheet, brush with egg wash and sprinkle with coarse sea salt and cayenne pepper.
- Bake for 12-15 minutes.