Parmesan and Caramelized Onion Cream Scones

READY IN: 1hr 35mins
Recipe by Kittencal@recipezazz

If you make scones on a regular basis you might want to give this a try, they are delicious and best served warm. Try not to over-knead these or they will be tough. Plan ahead the dough needs to chill for a minimum of 2 hours before shaping. Prep time does not include cooking the onions.

Top Review by MARIA MAC *

FANTASTIC.. These were so good. They smelled awsome while baking and tasted even better. Thank you Kitten

Ingredients Nutrition

  • 1 large onion, chopped in about 1/2-inch squares
  • 4 cups cake flour (or all-purpose flour, cake flour is better)
  • 1 tablespoon baking powder (slightly heaping)
  • 1 tablespoon coarse salt (use a tablespoon) or 1 tablespoon kosher salt (use a tablespoon)
  • 2 14 cups grated parmesan cheese
  • 2 cups whipping cream, if needed (or more)


  1. See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter.
  2. Set oven to 375°F.
  3. Set oven rack to middle position.
  4. Season the caramelized onions with salt and pepper.
  5. In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
  6. Stir in the caramelized onions; mix to combine.
  7. Gradually add in whipping cream, stirring until dough holds together (you might have to use more than 2 cups cream, if the mixture seems too dry).
  8. Knead gently about 5-6 times on a very lightly-floured surface.
  9. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to relax the gluten (this will produce a better-textured scone).
  10. When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
  11. Pat each half into a 1-inch thick round shape.
  12. Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
  13. Bake for about 20 minutes or until the tops are golden brown and they test done.

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