2 large (2 cups) onions, coarsely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup shredded Cheddar or Gruyere cheese
1/3 cup sliced green onions
2/3 cup buttermilk*
Sliced green onions
Line baking sheets with parchment paper; set aside.
Caramelize onions by melting 1 tablespoon Butter with Olive Oil & Sea Salt in 10-inch nonstick skillet over medium heat. Add onions, 1/8 teaspoon salt and pepper. Cook, stirring occasionally, 20-30 minutes or until onions are golden brown. (Reduce heat, if necessary, to keep from burning.) Remove from heat; cool completely.
Heat oven to 400°F.
Combine flour, baking powder, salt and baking soda in large bowl. Cut in remaining Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs. Stir in caramelized onions, cheese and green onions. Stir in buttermilk just until moistened.
Shape dough, on lightly floured surface, into 15-inch log, about 3 inches wide. Cut log into 5 (approximately 3-inch) pieces; cut each piece in half diagonally. Place onto prepared baking sheets. Brush tops with buttermilk; sprinkle with green onion slices.
Bake 18-20 minutes or until bottoms are golden brown and sides of scones are set.
*Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 2/3 cup. Let stand 5 minutes.
- Unbaked scones can be frozen up to 3 months. To bake, heat oven to 400°F. Remove scones from freezer; place directly onto parchment-lined baking sheet. Bake 20-22 minutes.
- If dough mixture is dry, add 1 to 2 tablespoons buttermilk.