*Note: I caramelized the onions the day before, which explains why they look a little janky. All you do is slice half a medium sweet onion and cook it in 2 tbs of butter over low heat until the sugars have come out of the onion and browned. It'll take some time (2 hours in my case), but it's worth having that lovely, sweet onion flavor.
Rosemary, Goat Cheese, & Caramelized Onion Scones (makes 8 large or 12 medium scones)
3 c all-purpose flour, plus more for dusting
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tbs unsalted butter, frozen and grated
1/4 c caramelized onions, room temperature
About 4 oz goat cheese, crumbled
1 tbs chopped rosemary
1 c buttermilk, cold
- In a large bowl, whisk together flour, baking powder, soda, and salt. Add the butter and rub into the flour with your fingertips until the mixture looks like a coarse meal and the butter is incorporated. Chill 10 minutes in the fridge.
- Add the onions, goat cheese, and rosemary and mix with your hands. Chill 10 minutes.
- Stir in the buttermilk gently, until the dry ingredients are just moistened. Chill 10 minutes.
- Heat oven to 400º and line a baking sheet with parchment paper. Lightly flour your work surface and turn the dough out onto it. Pat it gently into a disk about an inch thick. Cut into 8 or 12 scones. Arrange on the baking sheet and brush with melted butter or cream if desired. Bake 16-20 minutes or until lightly golden brown. Scones will keep several days but are best the first day or two.