Savory Scones with Caramelized Onions and Prosciutto

Savory Scones with Caramelized Onions and Prosciutto

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 18-20 scones

Savory Scones with Caramelized Onions and Prosciutto

These savory scones are studded with caramelized onions and prosciutto. Enjoy them with a bowl of soup, on the side of some scrambled eggs, or just on their own.


  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 3/4 cup milk
  • 1 egg
  • 1/3 cup caramelized onions Here's how to make them
  • 1/4 cup prosciutto, cut into thin slivers


  1. Preheat the oven to 400F.
  2. In a large bowl, whisk the flour, sugar, baking powder and salt. Using a food processor fitted with the dough hook, a pastry cutter or two knives, work in the butter. The butter pieces should be pea-sized by the time you are done.
  3. Work in the milk and egg until the dough is shaggy and there are almost no dry spots left. Be careful not to overwork the dough.
  4. Fold in the caramelized onions and prosciutto.
  5. Turn the dough out onto a clean, dry surface and press it into a 3/4"-thick rectangle. Slice into 2" squares. Space the scones 1 1/2" apart on a greased cookie sheet.
  6. Bake at 400F for 13-16 minutes, until the tops are firm and beginning to turn golden-brown. Allow to cool on the pan for a minute or two before transferring the scones from the pan to a cooling rack.

Make Ahead and Storage
  Savory Scones with Caramelized Onions and Pancetta | Savvy Eats I’m keeping it brief today, because my mom is here for a visit (three cheers for mom!).  But can somebody please explain to me why I have never made savory scones?  Seriously, they might be my new favorite thing.  I may even like them more than sweet scones, and I never thought that would happen. In fairness, it might be because they are studded with chopped prosciutto and caramelized onions, and those two mix-ins could probably make even cardboard taste appealing. But these scones are far from cardboard – they are buttery and tender, and do well on their own or with a bowl of soup. I can’t wait to play with some more flavor combinations! Savory Scones with Caramelized Onions and Pancetta | Savvy Eats … 

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Planning for Savvy Garden 2014

I was a bit behind the ball on my seed ordering this year, but I have finally figured out how the Savvy Garden 2014 is going to shape up this summer.  Last year, I was all about restoring some nutrients to my soil so that this year’s tomatoes and beans can thrive. So here’s what I’m planning for 2014 (nearly all of these seeds are heirloom varieties and can be purchased from Seed Savers Exchange):

Cold Frames

For the front yard.

Once again, I’ll be planting lettuce and arugula in the cold frames. Usually, I would only grow leaf lettuces, since they are much more amenable to a pick-and-come-again harvesting.  But I really want to try out some Romaine and Butterhead style lettuces as well, so I’m expanding the lettuce plantings to the raised beds out front as well.

I’m keeping the kale in the space next to the front steps, per usual, and I’m adding some flowers that do well as cuttings to the main front bed.

Varieties I’m growing: 

Arugula: Apollo.  

Lettuces: Gold Rush, Ella Kropf, Forellenschluss, Speckled, and a salad mix I have leftover from last year.

Kale: Halbhoher Gruner Krauser (say that three times fast!).

Flowers: Torch sunflowers, Drumsticks, Zinnias

Garden June 2013

For the back yard.

I’ve recently learned that I have a bit of a nightshade sensitivity, so I’m supposed to eat tomatoes and other nightshades in limited quantities.  Because of this, I toyed with the idea of only growing one bed of tomatoes again, but that just didn’t give us enough tomatoes for preserves last year. So I’m back to 2 raised beds of sungold tomatoes, interspersed with some basil.

Having just one bed of beans last year was plenty for our needs, so I’ll be sticking with that amount again in 2014, with a little extra arugula in the bed as well.

Last year was my first successful year growing cucumbers. I loved having a fresh cucumber or two nearly every day, and so I’m going with 2 raised beds of the same variety I grew last year.  Because I can only eat so many cucumbers, though, I’ll be adding some more lettuce (I eat a lot of salads in the summer!) and borage.

Dill, cilantro and flowers will be in the various pots and smaller planters I have around the garden, and basil will be everywhere. Sadly, I’ve had to give up on peas and zucchini – they just aren’t meant to be grown in our garden, apparently.

Varieties I’m growing:

Basil: ALL OF THE BASILS. Definitely Genovese and Thai, with some others mixed in (getting many of these as starters, not seeds).

Beans: Fin de Bagnol.

Cilantro: Starters from Agway.

Cucumbers: Edmonson, same as last year.

Dill: Starters from Agway.

Flowers: More of the same from out front + borage.

Mint: Last year’s perennials.

Oregano: Last year’s perennials.

Rosemary: Starters from Agway.

Sage: Starters from Agway.

Tomatoes: Sungold.

Thyme: Last year’s perennials.

Seed Dates

I can’t wait to start things from seed in a few weeks!

What are you growing this year?