Onion-Rye Scones Recipe

Name: Onion-Rye Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups rye flour; 3/4 cup whole wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon salt; 3 tablespoons nonhydrogenated margarine, softened; 2 tablespoons molasses or maple syrup; 1/4 cup rice milk, or as needed; 2 teaspoons olive oil; 1 medium onion, quartered and thinly sliced; Poppy seeds

Servings: persons

1 1/2 cups rye flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons nonhydrogenated margarine, softened
2 tablespoons molasses or maple syrup
1/4 cup rice milk, or as needed
2 teaspoons olive oil
1 medium onion, quartered and thinly sliced
Poppy seeds

1
Preheat the oven to 350 degrees.
2
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
3
Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
4
In a small bowl, whisk the molasses together with the rice milk.
5
Work into the flour mixture, adding enough rice milk to form a soft dough.
6
If the dough is sticky, work in some additional flour.
7
Transfer the dough to a well-floured board and knead briefly with floured hands.
8
Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet.
9
Score the round with a knife, about halfway through the dough, into 8 equal wedges.
10
For the topping, heat the oil in a small skillet.
11
Add the onion and saute over medium heat until lightly browned.
12
Distribute the onion evenly over the scones, then lightly press them down with a spatula.
13
Sprinkle with poppy seeds.
14
Bake for 15 to 20 minutes, or until the tops are golden.
15
Let cool somewhat before slicing.
16
Per scone:
17
Calories: 172
18
Total fat: 5g
19
Protein: 4g
20
Fiber: 4g
21
Carbohydrate: 29g
22
Cholesterol: 0mg
23
Sodium: 600mg

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups rye flour, 3/4 cup whole wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Onion-Rye Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Onion-Rye Scones

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