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.
- 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 1⁄4 cups grated parmesan cheese
- 2 cups whipping cream, if needed (or more)
Directions See How It's Made
- 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.
- Set oven to 375°F.
- Set oven rack to middle position.
- Season the caramelized onions with salt and pepper.
- In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
- Stir in the caramelized onions; mix to combine.
- 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).
- Knead gently about 5-6 times on a very lightly-floured surface.
- 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).
- When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
- Pat each half into a 1-inch thick round shape.
- Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
- Bake for about 20 minutes or until the tops are golden brown and they test done.