The green onion is often sprinkled on dishes as a garnish — as an afterthought. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to hearty whole-wheat flour.
The terms “scallion,” “spring onion” and “green onion” are basically interchangeable for recipe use. However, if you find what are labeled “spring onions” at a farmers market, grab them. When locally grown and freshly harvested, spring onions have a flavor that is fresher and slightly sharper than that of those pencil-thin green onions available in produce sections year-round. Use only the fresh green leaves in these scones — and save the white parts of the spring onion for adding snappy crunch to sandwiches.
In terms of nutrition, all onions contain quercetin, a powerful antioxidant. And phytochemicals in onions known as allyl sulfides may reduce the risk of some cancers and have been found to increase heart health.
The robust flavors of spring onions and Parmesan cheese are perfect to pair with whole-wheat flour. You could use white whole-wheat flour, but the nutty taste of the darker flour makes these scones extra hearty. The scones go lovely alongside:
- A savory kale salad with sweet bits of dried fruit
- Carrot soup or a soup of spring greens
- Breakfast! Spread them with thick ricotta or yogurt cheese.
Of course, you can garnish all of the above dishes with spring or green onions — just don’t relegate these fresh onions to being only a garnish.
Spring Onion and Parmesan Whole-Wheat Scones
Makes 12 scones
1 cup (4.1 ounces) plus 2 tablespoons whole-wheat flour, divided
1 1/2 cups (6.5 ounces) all-purpose flour
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup cold butter, cut into cubes
1/3 cup chopped spring or green onions, green parts only (about 2 spring onions)
1/3 cup (0.6 ounces) shredded Parmesan cheese
1 tablespoon chopped fresh thyme leaves
1 cup reduced-fat (2%) milk
Heat the oven to 400 degrees F. Spread parchment paper on large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside.
In a large bowl, using a fork, mix together all-purpose flour, 1 cup whole-wheat flour, baking powder, salt and sugar. With a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add onions, cheese and thyme; toss gently.
In a small bowl whisk together egg and milk; add to flour mixture and stir gently with a wooden spoon just until mixed. Do not overmix. Dough will be sticky.
Turn dough onto flour-coated baking sheet. Sprinkle with remaining 1 tablespoon whole-wheat flour. Using a serrated knife that’s been coated with cooking spray, divide dough in half and shape into two 5-inch circles. With the knife, score each circle into 6 wedges.
Bake for 20 to 25 minutes or until firm to the touch. To serve, cut each circle into 6 wedges, using scored lines.
Per serving (1/12 of recipe): Calories 152; Fat 5 g (Saturated 3 g); Sodium 295 mg; Carbohydrate 21 g; Fiber 2 g; Sugars 2 g; Protein 5 g
Serena Ball, M.S., R.D., is a registered dietitian nutritionist. She blogs at TeaspoonOfSpice.com, where she shares recipes and cooking shortcuts for making healthy, homemade meals. Her recipes are created with families in mind.
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/2133gIE