Green Curry and Onion Scones
When I treat myself to a commercial coffee (a non-housemade coffee aka residential coffee) I’m always scouring the bakery case for a baked treat too. My eyes scan the display in hopes of finding a savory scone that doesn’t look dry and sad. I can’t explain why I have this gravitational pull towards them. I’ve been noticing lately that my morning sweet tooth is nearly nonexistent and I crave something salty and especially spicy. Dare I say that I might even prefer a scone over a biscuit? Scones are slightly less buttery with a denser crumb thanks to cream and egg. They are still flaky but it’s not their whole personality.
Sadly, the coffee shop around the corner from us does not offer great savory scones, so I made these Green Curry and Onion Scones instead. My original idea was to make a Red Curry Pumpkin Scone, which I think would taste incredible, but it still very much feels like summer here and I couldn’t muster the strength to crack open a can of pumpkin or roast a whole one.
But the resulting Green Curry and Onion Scones are truly one of my favorite things I’ve baked all year. They are so easy to make and green curry paste is pretty easy to find everywhere. Can someone in Ohio confirm to me please? These are spicy, with hints of lemongrass and ginger. The heat is balanced by the tang of sour cream (heavy cream is more traditional in scones but I felt like the flavor of sour cream was better) and the richness of good butter. These are otherworldly fresh from the oven and I could imagine them being the perfect with some chili or soup. I warmed one up every morning to enjoy with coffee and it was such a cozy and flavorful way to start the day!
Green Curry and Onion Scones
makes 10 large scones
260g (1 cup) sour cream or greek yogurt
80g (1/4 cup) green curry paste
2 large eggs
600g (4 1/4 cups) all-purpose flour
50g (1/4 cup) sugar
1 teaspoon coarse salt
4 tsp baking powder
227g (2 sticks) unsalted butter, chilled and cubed
100g (1 cup) green onions
1 egg yolk
Thinly sliced green onions, for topping
In a medium bowl, whisk to combine sour cream, green curry paste, and eggs.
In a large bowl, whisk to combine flour, sugar, baking powder, and salt. Add the butter and press into the flour, breaking up into smaller pieces until the mixture looks sandy with larger chunks of butter. Add the green onions and mix to combine. Add the wet ingredients and mix with a flexible spatula until a shaggy dough forms. To get the last of the dry bits of flour incorporated you may need to have to knead by hand a few times.
Transfer the dough to a sheet of parchment paper and form into a thick 6 x 10-inch rectangle. Transfer to a baking sheet or cutting board (that will fit in your freezer) and set in the freeze until firm (but not frozen solid), about 30 to 45 minutes. *Freezing is optional, you can skip this step and move ahead to cutting the scones.
Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Take the scone dough out of the freezer and trim off the edges and save those to make your bonus scones. Cut the dough into large triangles, making 8 large scones or smaller. Arrange the cut scones on the baking sheet, spaced at at least 1/2-inch apart. Press the scrapes together to make 2 bonus scones. Brush the tops of the scones with the egg yolk and top with green onions.
Bake until the scones are golden brown and crispy on the edges, 22 to 25 minutes. Transfer the baking to a wire rack to cool for a few minutes. Serve the scones warm or at room temperature. Scones are best warm though : )