Caramelized Onion and Sour Cream Scones

Caramelized onion and sour cream scones are perfect topped with an egg for a savory, yet slightly sweet breakfast. Denser than a biscuit, so it holds up nicely with soup or as a sandwich base.

With the impending prospects of our mid thirties rapidly approaching, Mike and I have just decided to skip it and go head first right into full on old people mode. We spent this long weekend going to bed at respectable times and spending our down time doing a puzzle.

Yep, that’s right. No more hip and trendy tv show bingeing; we are now team puzzle.

When was the last time you did a puzzle? Do I say “did” a puzzle? Completed a puzzle? Maybe that sounds better.

I forgot how satisfying it is to hunt for a piece and finally find the right one. FYI if you didn’t know by now, I have always been a nerd.

I was sick of sitting around in silence or on our phones with the tv on in the background after the kids went to sleep. So, for Valentine’s Day I bought Mike a puzzle. Instead of picking out a puzzle of a clear image, I picked out a beautiful puzzle of a bunch of different color ice cream scoops. The scoops are all melting together and it almost looks like a watercolor painting.

It is beautiful! It is also hard as eff! There are no outlines, just a bunch of colors that all blend together.

Last night Mike turned to me and said, “Thank you for the hardest Valentine’s Day gift ever.” I turned back to him and said “That’s what she said.”

And that’s why we are married. That’s why we have been together for 14 years. That’s why we are two mid-thirty-something nerds staying home on the weekend to work on their puzzle.

Side note, it was totally a stormy and rainy weekend. It was already the perfect weekend for staying in and puzzling. Throw in some defrosted caramelized onion scones and some homemade soup and you have one rip roaring weekend.

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Caramelized Onion and Sour Cream Scones

Sweet caramelized onions and tangy sour cream combine to make the perfect scone to serve with an egg for breakfast or your favorite soup.

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 12 -14 Scones

Ingredients

For the Onions:

• 2 Onions thinly sliced into half moon shapes
• 4 Tablespoons Unsalted Butter
• Pinch of Salt

For the Scones:

• 3 Cups All Purpose Flour
• 2 Tablespoons Baking Powder
• 3/4 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Freshly Cracked Black Pepper
• 2 Tablespoons Sugar
• 1/2 Cup Unsalted Butter cold & cubed
• 1 Cup Sour Cream
• 2 Tablespoons Buttermilk
• 1 Large Egg

Instructions

1. Heat butter in a medium skillet over medium/low heat until it melts. Add the sliced onions, mix to evenly coat in butter. Cover with a lid and cook for 25 minutes stirring regularly to prevent burning. Season with salt, mix, and remove from heat.
2. Once the onions are caramelized, remove from the pan, and chop them into bite sized pieces. Let them cool while you gather scone ingredients.
3. In a large mixing bowl, whisk together the flour, baking powder, onion powder, garlic powder, salt, sugar, and black pepper.
4. Add the cold cubed butter and use a pastry blender to work the butter into the flour until the bitter is about the size of peas. Chill the whole bowl in the freezer for 15 minutes while you preheat the oven to 400 degrees F.
5. Line two large baking sheets with parchment paper or grease two cast iron skillets. Set off to the side.
6. Add the sour cream, buttermilk, and onions to the flour mixture. Use a spoon to mix until a shaggy dough forms. Turn the bowl out on to a flat surface. Press and lightly knead into a large, 1/2 inch thick rectangle.
7. Use a 3 inch circular biscuit cutter/cookie cutter to stamp out 12-14 scones. Transfer the cut out scones to the skillets or baking sheets.
8. Add the egg to a small mixing bowl, lightly beat the egg, and then brush each top of the scones with the egg wash making sure to get all around the edges.
9. Bake the scones for 18-20 minutes until golden brown.
10. Scones will keep in a sealable freezer safe storage bag for up to 2 months. Scones will keep in the fridge in a sealed container for 1 week.

Dig these caramelized onion and sour cream scones? Want to try something sweeter? Give these lemon yogurt scones a whirl.