Jul 14 2026
Restaurants›il Buco›Kale, Parmigiano And Balsamic Onion Scone Recipe

Kale, Parmigiano And Balsamic Onion Scone Recipe

Inspired by il Buco
Time1h
Serves8

Make Kale, Parmigiano And Balsamic Onion Scone Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dry Ingredients

Wet Ingredients

Add-ins

Method

Preparation of Balsamic Onions

  1. 1

    Caramelize the Onion

    Heat olive oil in a medium skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 5 minutes.

  2. 2

    Add Balsamic and Sugar

    Stir in balsamic vinegar and sugar. Continue to cook for an additional 10-15 minutes, stirring frequently, until the onions are caramelized and sweet. Remove from heat and let cool.

Making the Scone Dough

  1. 3

    Preheat the Oven

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. 4

    Mix Dry Ingredients

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well combined.

  3. 5

    Combine Wet Ingredients

    In a separate bowl, whisk together the heavy cream, egg, and balsamic vinegar until smooth.

  4. 6

    Combine Mixtures

    Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

  5. 7

    Fold in Kale and Cheese

    Gently fold in the chopped kale, grated Parmigiano-Reggiano cheese, and the cooled caramelized onions until evenly distributed.

Baking the Scones

  1. 8

    Shape the Dough

    Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut the scones into wedges or use a round cutter to shape them.

  2. 9

    Bake the Scones

    Transfer the scones to the prepared baking sheet and bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

  3. 10

    Cool and Serve

    Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

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