savory onion scones

Two weeks ago I was still lamenting about how awful our Texas heat was and I probably wasn’t doing myself a favor by baking in a warm kitchen all afternoon. When the weather becomes the factor in how I spend the rest of my day, you can find me hiding out in one of 3 places: 1. My kitchen cooking up something, 2. a movie theater. 3. Half Priced Books, laying on the carpet taking up the entire cook book section sharpening up my culinary erudition. So, I’m hanging out in the kitchen and decided to caramelize some sweet yellow onions and threw it together with flour and butter and did not realize until 25 minutes later when these babies came out of the oven, that this would be one of my favorite scones ever. I think the savory and little sweetness from the onion would make these a great accompaniment to a good soup.

  • 3 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup chopped yellow onions
  • 1/2 onion, sliced thinly
  • 1 cup chilled buttermilk
  • 2 tablespoons of cold butter, sliced thinly
  1. Preheat oven to 400Β°F. Add chopped onion to a baking sheet and let roast for 5 minutes. Remove from oven and cool.
  2. Line another baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
  3. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in roasted chopped onion. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
  4. Divide dough in half. Form each half into 1-inch-thick disks. Cut each disk into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 15 minutes. Remove and add onion slices and a pat of butter on each scone. Continue baking for another 10 minutes. Serve warm.

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