Parmesan Green Onion Mini Scones

I make these scones often, mostly for clients. They want something savory along cakes and bars, so in come these scones, sliders and mini quiches. Guess where the comments usually point to? These scones. 

Then the other day, my car had trouble starting up so I called the insurance. They sent two guys who looked here and there, I pretended I knew what they were talking about, even suggested a few ideas as to what it might be, which they graciously paid no attention to, and proceeded to change the battery. When they were leaving I gave them a few of these warm mini scones, fresh out of the oven.

Well it turns out I wasn´t so wrong after all, about the car I mean, because a few days later I had the same problem. It turns out it was not the battery. Here is where you roll your eyes remembering similar stories. So the same two guys came by my house again. Their main concern was where they could buy these scones, because they had told their buddies at work and they wanted to try them. It made my day.

I grew up eating scones, the plain, buttery delicious ones someone in my family made, which were a recipe passed down by my Irish ancestors. That recipe is lost, but I´ve found even better ones along the way.

These will remain one of my favorites. The green onions are essential; they combine with the cheese and flavor this little towers like nothing else could. Have some in the freezer and bake them for surprise friends visits, or better yet, with a cold beer in one hand. Or a glass of wine. These are salty munchies to help you unwind after a long day. 

adapted from Pastries from the La Brea Bakery, by Nancy Silverton

Note: I sometimes use sour cream and other times cream. For these it was cream, but the sour cream alternative is just as great.


2 ¾ cups (385g) pastry flour
1 Tbs + 1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup (3oz/85g) grated Parmesan cheese
4.5 oz (130g) unsalted butter, cut into cubes and frozen
½ cup minced green onions
Black pepper
1 cup cream or sour cream


Preheat oven to 400º F /200º C
In the bowl of a food processor fitted with the steel blade, combine the flour, baking powder, salt and cheese and process on low to incorporate. Scatter the butter over the mixture and pulse on and off a few times, until the consistency of a fine meal.
Transfer this mixture to a large bowl, toss in the green onion and a pinch of black pepper, and mix well. Have a fork in hand, add the cream or sour cream and start mixing the wet and dry ingredients together. Do this lightly until just combined. The mixture will be a bit dry.
Turn the dough out onto a very lightly floured work surface and gently knead a few times to gather into a ball. Pat the dough into a circle slightly thicker than ½ inch (1.3 cm).
With a round cookie cutter, cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces together (do not over work the dough), and cut out remaining dough.

Place the circles on a parchment-lined baking tray. Bake for 15 to 20 minutes, depending on the size of the scones, until firm to the touch and lightly golden.

Makes about 25 mini scones.


  1. Paula - you are amazing! I'm making these this weekend.

  2. Oh these scones look fabulous…I love your story of the repair guys…they never pay attention to what you're telling them!! Hope your car is working again.
    I have to try these savory scones…they sound like a great addition to a buffet!

  3. Wow, Paula! Look at that flakiness! I will definitely have to try these. I'll be they're delicious with all kinds of stuff!

  4. Paula, what a cute story! I must admit that these scones look utterly delicious and flaky and I agree with Kathy, they are probably a wonderful addition to a buffet table at home!

    Have a wonderful weekend (hopefully with a properly functioning car)!

  5. I just loved the story of the car guys coming back for the scones (did they fix your car the right way that time, I hope?) These sure sound good with a glass of wine!!

  6. These scones are so beautiful. I can think of so many uses for them. Will have to make some soon!

  7. That is some serious rising my friend, they look wonderful :D


  8. I love scones, but have never made them savory before. These look amazing!

  9. Scrumptious and they have risen so beautifully high!

  10. Congrats my friend, do I have a treat for you :D
    Stop by to pick up two deserved awards!

    Choc Chip Uru

  11. Paula, you have the got the touch for making beautifully flakey dough. WOW! these looked fantastic. I have Nancy's book, so I will definitely have to try this recipe, now that your mini-scones have inspired me to try this recipe.

    1. Thanks Marilyn! That book has so many great recipes, all of her scones to start with!

  12. Ooooooooooh gorgeous! I love how tall and light they look!

  13. Oh Paula! These mini scones look so pretty. Love the idea of bite sized scones. Parmesan and green onions is a fabulous combination.

  14. I don't make scones often due to the high fat content but these photos are making me drool! I must try this!

  15. These look amazing, Paula! They're beautiful!

  16. oh my gawd Paula!!! I'm totally going to try this recipe!!! I love that the insurance guys loved them! :) what a great story! Stupid question: is pastry flour a must or can I use bread flour? or all-purpose?

  17. How does the the 4.5oz of butter translate into tablespoons or sticks of butter?

  18. What is the diameter of the mini scones that make a batch of 25?

  19. Paula, you said we could make these in advance....could you give me the exact procedure - when do I put them in the freezer? do they need to be thawed, then cut? I would appreciate this info. Also I live in a warm, humid country and could you give me some tips like how to store these after baking, how many days will they stay without refrigeration, etc? thanks much!

    1. Hi Sharon! The best way, imo, is to freeze them, unbaked, in the baking tray after they are cut. Wait until they are solid and then, either gently wrap the tray with film or foil, or, if they are solid hard, you can put them in a plastic bag, well sealed.
      They go directly, unthawed, to a 375º oven until golden, about 20 minutes. That way you get freshly baked scones every single time. You can bake as many or as few as you want.
      I never freeze them after they are baked. But you should do it while they are still warm. Put them in a tray and wrap it when they are half frozen. Re-heat them until warm in a 350º oven before eating.


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Maira Gall