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1
Line baking sheets with parchment paper; set aside.
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2
Caramelize onions by melting 1 tablespoon Butter with Olive Oil & Sea Salt in 10-inch nonstick skillet over medium heat.
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3
Add onions, 1/8 teaspoon salt and pepper.
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4
Cook, stirring occasionally, 20-30 minutes or until onions are golden brown.
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5
(Reduce heat, if necessary, to keep from burning.)
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6
Remove from heat; cool completely.
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7
Heat oven to 400F.
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8
Combine flour, baking powder, salt and baking soda in large bowl.
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9
Cut in remaining Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
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10
Stir in caramelized onions, cheese and green onions.
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11
Stir in buttermilk just until moistened.
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12
Shape dough, on lightly floured surface, into 15-inch log, about 3 inches wide.
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13
Cut log into 5 (approximately 3-inch) pieces; cut each piece in half diagonally.
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14
Place onto prepared baking sheets.
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15
Brush tops with buttermilk; sprinkle with green onion slices.
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16
Bake 18-20 minutes or until bottoms are golden brown and sides of scones are set.
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17
*Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 2/3 cup.
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18
Let stand 5 minutes.
