 We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
Ingredients 2 1/2 cups all-purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 tsp kosher salt 1/4 tsp baking soda 1/2 cup (1 stick) very cold unsalted butter, cut into small pieces 4 oz gruyere cheese, cut into small cubes leaves from 1 thyme sprig 1/2 cup heavy cream, plus 2 Tbsp caramelized onions, recipe below Caramelized Onions 2 small sweet onions 2 Tbsp butter pinch of kosher salt Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes. For the scones: Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas. Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry. Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake. Preheat oven to 400 degrees. Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired! Comments are closed.
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