Red Onion & Pink Peppercorn Scones

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 12 servings



In skillet, heat oil over medium heat; cook onions until softened, about 5 minutes. Stir in vinegar and half of the salt. Remove from heat; let cool.

Meanwhile, in bowl, combine flour, baking powder, baking soda and remaining salt. Using pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion mixture and peppercorns. Mix in buttermilk until soft dough forms.

Preheat oven to 425°F. Transfer dough to lightly floured work surface; knead gently until dough holds together. Shape dough into 3⁄4-inch thick disc. Cut into 4 portions; cut each portion into 3 triangles.

Transfer triangles to parchment paper-lined baking sheet. In small bowl, beat egg yolk with 2 tsp water; brush over tops. Bake until scones are golden brown, 15 to 20 minutes. Let cool.

Nutritional facts PER SERVING: about

  • Calories 210
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 45 mg
  • Sodium 385 mg
  • Total carbohydrate 20 g
  • Fibre 1 g
  • Sugars 2 g
  • Protein 5 g
  • Iron 1 mg
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Breakfast & Smoothies

Red Onion & Pink Peppercorn Scones