Scones Made With Cream

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Recipe Category: Vegan

Caramelized Onion Walnut Focaccia Recipe


Makes 4 servings


  • 1/2 teaspoon sugar
  • 1 package active dry yeast (21/4 teaspoons)
  • 1 1/4 cups warm water
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil


  • 2 tablespoons olive oil
  • 2 medium Vidalia or other sweet yellow onions, cut into 1/4-inch slices
  • 2 teaspoons dried thyme
  • salt and freshly ground black pepper
  • 1/4 cup chopped walnuts


  1. Make the dough: In a small bowl, combine the sugar and yeast with 1/4 cup of the water, stirring to dissolve
  2. Let stand for 5 minutes
  3. In a large bowl, combine 2 1/2 cups of the flour and the salt
  4. Stir in the yeast mixture, oil and as much of the remaining water as needed until a dough is formed
  5. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3minutes, adding as much of the remaining flour as needed to make a smooth dough
  6. Place the dough in a large lightly oiled bowl, turning the dough to coat with oil
  7. Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour
  8. Lightly oil a baking sheet and set aside
  9. Punch the dough down
  10. Stretch out the dough into a 12-inch circle and place on the prepared baking sheet and set aside
  11. Make the topping: In a large skillet, heat 2 tablespoons of the oil over medium heat
  12. Add the onions, cover and cook, stirring frequently, until most of the moisture has evaporated and the onions are soft, about 20 minutes
  13. Stir in the thyme and cook, uncovered, stirring, until the onions are browned, 15 to 20 minutes longer
  14. Season with salt and pepper to taste and set aside
  15. Preheat the oven to 400°F
  16. Spread the onion mixture evenly onto the dough and sprinkle with the walnuts
  17. Use your thumb to make indentations across the surface of the dough, pressing the onions and walnuts into the dough
  18. Bake until golden brown, about 20 minutes
  19. Cool for 5 minutes
  20. Serve warm

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