Caramelized Onion Scones
Caramelized Onion Scones
These savory scones are filled with the flavors of caramelized onions and cheese. Add chopped cooked bacon and spread with Butter with Olive Oil Sea Salt for a hearty breakfast.
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15 min
Prep Time
1 hr 15 min
Total Time
8
scones Ingredients
Caramelized Onions
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
2 large (2 cups) onions, sliced into 1/8-inch slices
18 teaspoon salt
18 teaspoon pepper
Scones
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
12 teaspoon baking soda
23 cup cold Land O Lakes® Butter with Olive Oil & Sea Salt
4 ounces (1 cup) shredded Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
13 cup sliced green onions
Buttermilk
*Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 2/3 cup. Let stand 5 minutes.
How to make
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STEP 1
To caramelize onions, melt 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, 30-40 minutes or until onions are golden brown and reduced to 1/2 cup. (Reduce heat, if necessary, to keep from burning.) Remove from heat; cool completely. Coarsley chop onions; set aside.
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STEP 2
Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
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STEP 3
Combine flour, baking powder, 1 teaspoon salt and baking soda in large bowl. Cut in 2/3 cup 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 2/3 cup buttermilk just until moistened.
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STEP 4
Pat dough into 8-inch circle. Cut into 8 wedges. Place onto prepared baking sheets. Brush tops with buttermilk.
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STEP 5
Bake 18-20 minutes or until bottoms are golden brown and sides of scones are set.
Tip #1
If onions are overbrowning and sticking to pan, deglaze with 2-4 tablespoons chicken broth as onions are cooking.
Tip #2
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.
Tip #3
If dough mixture is dry, add 1 to 2 tablespoons buttermilk.
400 Calories
21 Fat (g)
55 Cholesterol (mg)
780 Sodium (mg)
42 Carbohydrates (g)
2 Dietary Fiber
9 Protein (g)
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