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1
Put the butter in the freezer until solid, at least 45 minutes.
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2
In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute.
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3
Transfer to a small bowl.
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4
Add the onions to the skillet and increase the heat to medium-high.
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5
Cook until they begin to turn dark brown and somewhat soft, about 5 minutes.
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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.
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7
Cool completely.
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8
Heat the oven to 400 degrees.
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9
Line a large baking sheet with parchment paper.
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10
In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds.
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11
In a separate bowl, whisk together the sour cream, egg and honey.
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12
Remove the butter from the freezer.
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13
Using the large holes of a box grater, grate about .25 of the butter.
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14
Gently toss it into the flour mixture.
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15
Repeat with the remaining butter, adding about .25 at a time.
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16
Stir the wet mixture into the flour-butter mixture.
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17
Stir in the onions and currants or raisins.
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18
Stir dough until it just comes together.
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19
On a lightly floured surface, pat the dough into a .75-inch-thick round.
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20
Cut into eight wedges.
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21
Transfer dough to the prepared baking sheet, allowing 1 inch between each scone.
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22
Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
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23
Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes.
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24
Cool 10 minutes before serving.
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25
They are best served warm.
