Caramelized Onion + Gruyere Scones
I've never really heard of anyone not liking a scone. A buttery, flaky biscuit you're allowed to call breakfast? Uh, ya, no one's gonna turn that down. Sweet scones are a delicious classic and definitely have their place at the breakfast table but savory scones feel a little special, somehow. Nutty gruyere and sweet caramelized onions are a natural flavor combination too. French onion soup, anyone? The mild chives add an herbaceous punch and pop of green. These scones are a perfect addition to your brunch spread or to be enjoyed as is.
Caramelized Onion + Gruyere Scones
makes 8 scones
2 c + 1 T all purpose flour
1 T baking powder
1 T granulated sugar
1 t kosher salt
1/2 t freshly ground black pepper
3/4 c (1.5 sticks) butter, cold + cubed
1/2 c heavy cream + more for brushing
2 eggs, lightly beaten
1 c gruyere, grated
3/4 c caramelized onions (recipe below)
1/4 c chives, finely chopped
flaky sea salt for sprinkling (such as Maldon)
Caramelized Onions
2 medium onions, chopped in 1/2 in cubes
2 T butter
Melt the butter over medium low in a large skillet. Add onions and saute for about 20 minutes, stirring frequently, until onions are a dark brown and slightly sticky but not burned. Good caramelized onions take time so be patient. Be sure to cool completely before adding to the scones. I made mine the day before and refrigerated them until I made the scones.
Make the scones
Whisk together the 2 cups flour, baking powder, sugar, salt and pepper in a large bowl. Add in the cubed butter and using a pastry cutter, blend the flour mixture and butter together until the consistency resembles course meal. Whisk the heavy cream and eggs together and stir into the flour mixture until just combined.
In a separate bowl, combine the caramelized onions, gruyere, and chives with the remaining tablespoon of flour and toss together. Add to the dough and mix until combined. Turn out onto a floured surface and pat the dough into a rough circle with your hands to about 3/4 inch thick. Slice the dough into 8 wedges and arrange on a parchment or silpat-lined baking sheet. Place in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 400 degrees. When 30 minutes are up, brush scones with heavy cream and sprinkle lightly with the flaky sea salt. Bake for 20-25 minutes until scones are puffed and lightly golden brown.
