Recipe from Pam Anderson
Adapted by Melissa Clark
- Total Time
- 45 minutes, plus freezing time
- Rating
- 5(50)
- Notes
- Read community notes
Featured in: A Good Appetite: Warmth in a Savory Scone
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Ingredients
Yield:8 scones
- 8tablespoons unsalted butter
- 1tablespoon plus 1 teaspoon caraway seeds
- 1large red onion, peeled, halved through the root and thinly sliced crosswise
- 1tablespoon extra virgin olive oil
- Fine sea salt
- 130grams rye flour (about 1 cup)
- 130grams all-purpose flour (about 1 cup)
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½cup sour cream plus more for brushing
- 1large egg
- 1teaspoon honey
- ⅓cup dried currants or chopped raisins
- Demerara (raw) or granulated sugar, for sprinkling
- Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
290 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Put the butter in the freezer until solid, at least 45 minutes.
Step
2
In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
Step
3
Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Step
4
In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
Step
5
Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
Step
6
Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
Step
7
On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
Step
8
Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.
Ratings
50
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Cooking Notes
Dan
Can someone post a real-time video showing onions caramelizing in ten minutes?
Alison keeble
Rest your scones before baking for 20 mins, you treat them as pastries. It relaxes the drought so it can rise high. I form a square, slice into squares with a slicing knife, very sharp and flour to avoid dragging the dough, clean cuts rise higher. Happy sconning!
mc
10/10. I halved this recipe and didnt have sour cream so I did a mix of creme fraiche and nonfat greek yogurt. these babies are TENDER and DELICIOUS - despite me thinking I overworked them. I will absolutely be making these again and saving this recipe.
Lois S
Actually I did carmelize the onions in the time specified. I never used that technique before but it works.
Kevern
This formed an 8" round that I cut into 8 wedges
Kevern
Next time I will sprinkle with only Maldon salt and omit sprinkling with sugar. The scone gets sweetness from the honey and currants and adding a salt/sugar mix on top tastes confusing. I want this to be a savory scone with sweet undertones and not vice versa. I wanted to like this more than I did. It didn't rise real well and looked a little flat.
jacob
Would it be okay to substitute with all purpose flour?
Lois S
I don’t see why now. But rye has amazing health benefits. You may love it.
Brunus
Everybody who tried these agreed— the flavor is great, but they’re way too salty. Next time I make them, I plan to put 2 tsps of salt instead of 5, and none sprinkled on top.
Anka
Oh my! Recipe calls for 1/2 teaspoon of salt in Step 4, not 5 though! :)))
katie
These are awesome. I make good scones, but these are the scones that my husband adored. Odd instructions for caramelization of the onions, and they took 15 minutes, but no regrets!
Dan
Can someone post a real-time video showing onions caramelizing in ten minutes?
Rory
You are right; Camelized onions takes way more than 10 minutes.
Alison keeble
Rest your scones before baking for 20 mins, you treat them as pastries. It relaxes the drought so it can rise high. I form a square, slice into squares with a slicing knife, very sharp and flour to avoid dragging the dough, clean cuts rise higher. Happy sconning!
Jean
About 1-1/2 hours total time. Serves 8.
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