Parmesan and Caramelized Onion Cream Scones

READY IN: 1hr 35mins
YIELD: 12 scones


  • 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)


  • 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.