Umami-Packed Parmesan and Green Onion Scones Recipe by Phoebe Wan

Scallion and parmesan scones by Phoebe Wan

Image by Phoebe Wan

After spending six months at pastry school in Vancouver, Phoebe Wan learned how to make many new delicious goods including scones! While the only scones she made in class were sweet, they excited and inspired her. Phoebe challenged herself to make some savory scones. Instead of putting fruits and nuts, she added parmesan cheese and green onions (scallions) as well as some jalapeños for that extra kick. Readers, feel free to add whatever you’d like.

Note from Kat Lieu: If you’re making savory scones, don’t be shy and add a tablespoon of miso (red or white). You won’t regret it! And if you want to make spicy scones, add gochujang!

Phoebe hopes you will enjoy making these addictive savory scones just as much as she did!

Umami-packed Parmesan and Green Onion Scones

Umami-packed Parmesan and Green Onion Scones

Yield
approximately 6 scones
Author
Prep time
15 Min
Cook time
12 Min
Inactive time
30 Min
Total time
57 Min
After spending six months at pastry school in Vancouver, I’ve learned how to make so many new delicious goods including scones! The only scones that I’ve made in class were sweet but I’m excited decided to challenge myself and make some savory ones. Instead of putting fruits and nuts, I’ve added parmesan cheese and green onions as well as some jalapeños for that extra kick, but you can add in whatever you’d like. I hope you enjoy making just as much as I did!

Ingredients

Instructions

Notes:

* You can shape the dough ahead of time and chill it. Bake just before you need to serve them. Dough can also be frozen and baked from frozen.

scallion scones, Parmesan and Green Onion Scones
snack, scones, quick breads
Asian
Did you make this recipe?
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About the Baker

Meet Phoebe Wan! The first time Phoebe really got into baking was during quarantine last year, in 2020, when the COVID-19 pandemic hit. Phoebe started off making a matcha crepe cake. It was when she made a fluffy loaf of shokupan (Japanese milk bread) that she really fell in love with baking. Since then she has baked every day and even attended pastry school at Northwest Culinary Academy of Vancouver in Canada for six months! She has learned so much and she hopes to continue to gain experience and maybe even open up her own bakery one day! Phoebe is a dedicated member of Subtle Asian Baking and made a generous donation to help SAB’s fundraising efforts to help #stopAsianhate

Connect with Phoebe:

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. 

http://www.philandmama.com
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Brown Butter Matcha Miso Cookies For The Holidays by Kat Lieu

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