Triple–Onion Scones

Chives are in the onion family, and they give these scones a nice zing. The whole wheat flour and wheat germ give the scones their heavenly texture.

Serves: 10Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10


  • 2 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 large yellow onion, peeled and finely chopped
  • 1⁄4 cup sliced green onion
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1⁄4 cup wheat germ
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 Tbsp. sugar
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground white pepper
  • 3⁄4 cup low-fat buttermilk
  • 1⁄3 cup nonfat sour cream
  • 1⁄4 cup minced chives
  • 2 Tbsp. nonfat light cream


  • Preheat oven to 400°F. In medium saucepan, melt butter and olive oil over medium heat. Add onion; cook and stir for 5 minutes. Add green onion; cook and stir for 3 to 4 minutes longer until tender. Remove from heat.
  • In large bowl combine flours, wheat germ, baking powder, baking soda, sugar, salt, and pepper and mix well. Add onion mixture, buttermilk, sour cream, and chives and stir just until combined.
  • Remove to lightly floured surface and knead dough 8 times. On ungreased baking sheet, shape into a 9-inch circle. Cut into 10 wedges and separate slightly. Brush with the light cream.
  • Bake at 400°F for 16 to 20 minutes or until scones are light golden brown and set. Cool on wire racks for 10 minutes, then serve warm.