Sourdough French Onion Scones

Name: Sourdough French Onion Scones
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: French
Ingredients: 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon sugar; 2 tablespoons beef broth; 2 1/2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 teaspoons fresh thyme leaves; 1 cup shredded Gruyere cheese; 1/2 cup cold unsalted butter, grated; 1/2 cup sourdough discard; 1/4 cup heavy cream; 1/4 cup whole milk; 1 large egg

These savory scones bring the rich and comforting flavors of classic French onion soup into a delicious, buttery pastry.

By Enzo81 Kitchen· French· October 31, 2026

enzo81.xyz

Prep

30 minutes

Cook

25 minutes

Total

55 minutes

Serves

If you are looking for a unique way to use up your sourdough discard, these scones are a perfect choice. They are packed with savory caramelized onions, melty Gruyère cheese, and a hint of thyme. They come out of the oven with a lovely golden crust and a tender, flaky crumb that is hard to resist.

You can serve these warm with a little butter for a cozy breakfast or as a quick afternoon snack. They taste remarkably like a bowl of French onion soup in scone form. My biggest tip 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 flaky.

Ingredients

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

8Instructions

1
Melt the butter and olive oil in a skillet over medium low heat. Add the sliced onions, sugar, and a pinch of salt. Cook slowly until the onions are soft and golden brown. Stir in the beef broth and cook until the liquid disappears. Set the onions aside on a plate to cool completely in the refrigerator.
2
In a large bowl, whisk the flour, baking powder, garlic powder, salt, pepper, thyme, and half of the Gruyere cheese. Fold in the cooled onions.
3
Add the grated cold butter to the flour mixture and toss gently with a fork.
4
In a separate bowl, whisk together the sourdough discard, heavy cream, milk, and egg.
5
Pour the wet ingredients into the dry mixture and stir until just combined.
6
Turn the dough onto a floured surface and pat it into an 8 inch circle. Cut the dough into eight even wedges.
7
Place the wedges on a parchment lined baking sheet. Sprinkle the remaining Gruyere cheese over the tops.
8
Preheat your oven to 400 degrees Fahrenheit. Bake for 20 to 23 minutes until the scones are a deep golden brown.

Tips

Store any leftovers in an airtight container at room temperature for up to two days. If you want to save them for later, you can wrap the cooled scones tightly and freeze them for up to three months. To reheat, just warm them in the microwave for about 15 seconds.

#savory #sourdough #breakfast #baking #vegetarian

Made this recipe? Let us know how it went.