Parmesan And Caramelized Onion Cream Scones

1. 1

   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.

2. 2

   Set oven to 375u00b0F.

3. 3

   Set oven rack to middle position.

4. 4

   Season the caramelized onions with salt and pepper.

5. 5

   In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.

6. 6

   Stir in the caramelized onions; mix to combine.

7. 7

   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).

8. 8

   Knead gently about 5-6 times on a very lightly-floured surface.

9. 9

   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).

10. 10

    When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.

11. 11

    Pat each half into a 1-inch thick round shape.

12. 12

    Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).

13. 13

    Bake for about 20 minutes or until the tops are golden brown and they test done.

* Per serving · 4 servings · Values may vary.

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