Sourdough French Onion Scones

Name: Sourdough French Onion Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 4.5 teaspoons fresh thyme leaves; 1 cup shredded Gruyere cheese; 1/2 cup cold unsalted butter; 1/2 cup sourdough discard; 1/4 cup heavy cream; 1/4 cup whole milk; 1 large egg; 1 large yellow onion, thinly sliced; 1 tablespoon butter for caramelizing; 1 teaspoon sugar; 2 tablespoons beef broth

These savory scones bring all the cozy flavors of French onion soup into a tender and flaky baked treat.

By Enzo81 Kitchen· American· November 1, 2026

easy.enzo81.xyz

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

If you are looking for a unique way to use up your sourdough discard, these scones are a total winner. They are packed with rich Gruyere cheese, sweet caramelized onions, and a hint of fresh thyme, making them taste just like a bowl of classic French onion soup in solid form.

These scones are perfect for a savory breakfast or an afternoon pick me up. My best advice is to make sure your caramelized onions are completely cool before adding them to the dough, as this helps keep the butter cold and the scones nice and flaky.

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4.5 teaspoons fresh thyme leaves
1 cup shredded Gruyere cheese
1/2 cup cold unsalted butter
1/2 cup sourdough discard
1/4 cup heavy cream
1/4 cup whole milk
1 large egg
1 large yellow onion, thinly sliced
1 tablespoon butter for caramelizing
1 teaspoon sugar
2 tablespoons beef broth

10Instructions

1
Melt 1 tablespoon of butter in a skillet over medium low heat. Add the sliced onions, sugar, and a pinch of salt.
2
Cook the onions slowly until they are deep golden and jammy, then stir in the beef broth and cook until the liquid evaporates.
3
Spread the onions on a plate to cool down completely in the refrigerator.
4
In a bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, thyme, and Gruyere cheese.
5
Add the cooled onions to the flour mixture and stir to coat them well.
6
Grate the cold butter into the flour mixture using a box grater, then toss lightly with a fork.
7
In a separate bowl, whisk the sourdough discard, cream, milk, and egg together.
8
Pour the wet ingredients into the dry ingredients and mix until just combined.
9
Turn the dough onto a floured surface, pat it into an 8 inch disc, and cut it into eight wedges.
10
Place the wedges on a parchment lined baking sheet and bake at 400°F for 20 to 23 minutes until golden brown.

Tips

Store your leftover scones in an airtight container at room temperature for up to two days. If you want to keep them longer, wrap each scone in foil and freeze them for up to three months. To reheat, just pop them in the microwave for about 15 seconds.

#sourdough #savory #breakfast #baking #vegetarian

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