Parmesan and Caramelized Onion Cream Scones |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 12 |
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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. Ingredients:
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:
1. See my Kittencal's Caramelized Onions 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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