Savory Scones With Onion, Currants and Caraway

1. 1

   Put the butter in the freezer until solid, at least 45 minutes.

2. 2

   In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute.

3. 3

   Transfer to a small bowl.

4. 4

   Add the onions to the skillet and increase the heat to medium-high.

5. 5

   Cook until they begin to turn dark brown and somewhat soft, about 5 minutes.

6. 6

   Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer.

7. 7

   Cool completely.

8. 8

   Heat the oven to 400 degrees.

9. 9

   Line a large baking sheet with parchment paper.

10. 10

    In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds.

11. 11

    In a separate bowl, whisk together the sour cream, egg and honey.

12. 12

    Remove the butter from the freezer.

13. 13

    Using the large holes of a box grater, grate about .25 of the butter.

14. 14

    Gently toss it into the flour mixture.

15. 15

    Repeat with the remaining butter, adding about .25 at a time.

16. 16

    Stir the wet mixture into the flour-butter mixture.

17. 17

    Stir in the onions and currants or raisins.

18. 18

    Stir dough until it just comes together.

19. 19

    On a lightly floured surface, pat the dough into a .75-inch-thick round.

20. 20

    Cut into eight wedges.

21. 21

    Transfer dough to the prepared baking sheet, allowing 1 inch between each scone.

22. 22

    Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.

23. 23

    Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes.

24. 24

    Cool 10 minutes before serving.

25. 25

    They are best served warm.

* Per serving · 4 servings · Values may vary.