Filled with pear, gouda, fresh thyme, sauteed red onion, and toasted walnuts, these scones are savory with a hint of sweet. The flavors are complex, and the walnuts add a nice crunch. They are lighter and a little healthier than typical scones, with olive oil and yogurt in place of butter and heavy cream. I got the inspiration from a delicious olive oil, herb, yogurt, and parmesan scone recipe in the cookbook The Clueless Baker by Evelyn Raab.
1 Bartlett pear, diced
⅓ cup grated gouda cheese
⅓ cup olive oil
½ cup yogurt
2 tablespoons fresh thyme
2 ½ cups flour
½ teaspoon salt
1 tablespoon baking powder
¼ teaspoon black pepper
1 ½ cups red onion (one small red onion or around half a large onion)
⅓ cup toasted walnuts, coarsely chopped
Preheat oven to 375 degrees and line a baking tray with parchment paper.
Roast pear pieces for about 20 minutes in a small baking pan. Cut onion into quarters and thinly slice. Drizzle olive oil in a cast iron pan, and saute onion slices over medium-low heat until thoroughly cooked and brown spots begin to develop.
In a large bowl, combine flour, gouda, baking powder, salt, and pepper. In a small bowl, mix egg, thyme, olive oil, yogurt, onions, walnuts, and roasted pear until smooth. Add to flour mixture and stir until a dough begins to form. Knead dough (directly in the bowl or on a lightly floured surface) until smooth and elastic; it should spring back when touched.
Divide dough in half. Roll each half into a 5-inch circle, and cut into eight wedges.
Bake for 17-20 minutes, until the tops of the scones begin to turn golden brown. Set aside to cool. Store leftovers at room temperature in a ziploc bag or airtight container.
Yields 16 scones