Best Caramelized Onion And Parmesan Cream Scones Recipes

Caramelized-Onion and Parmesan Cream Scones image

Yield Makes 12

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, cut into 1/2-inch squares (about 2 cups)
4 cups cake flour or all purpose flour
4 teaspoons baking powder
1 tablespoon coarse salt
2 cups freshly grated Parmesan cheese (about 5 ounces)
2 cups chilled whipping cream

Steps:

Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

Parmesan and Caramelized Onion Cream Scones image

Provided by Kittencalrecipezazz

Categories Scones

Time 1h35m

Yield 12 scones

Number Of Ingredients 6

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)

Steps:

See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter.
Set oven to 375°F.
Set oven rack to middle position.
Season the caramelized onions with salt and pepper.
In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
Stir in the caramelized onions; mix to combine.
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).
Knead gently about 5-6 times on a very lightly-floured surface.
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).
When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
Pat each half into a 1-inch thick round shape.
Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
Bake for about 20 minutes or until the tops are golden brown and they test done.