SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY

Savory Scones With Onion, Currants and Caraway image

Provided by Melissa Clark

Time 45m

Yield 8 scones

Number Of Ingredients 15

Ingredients

8 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon caraway seeds
1 large red onion, peeled, halved through the root and thinly sliced crosswise
1 tablespoon extra virgin olive oil
Fine sea salt
130 grams rye flour (about 1 cup)
130 grams all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream plus more for brushing
1 large egg
1 teaspoon honey
1/3 cup dried currants or chopped raisins
Demerara (raw) or granulated sugar, for sprinkling
Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).

Steps:

Put the butter in the freezer until solid, at least 45 minutes.
In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 215 milligrams, Sugar 6 grams, TransFat 0 grams