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Caramelized Onion and Parmesan Cream Scones

Adapted By Brennan's 27 Sep 2018

Serving Size: 12 scones


2 Tablespoons olive oil

1 large (about 2 cups) onion, cut into 1/2 inch squares

4 cups cake flour or all purpose flour

4 teaspoons baking powder

1 Tablespoon coarse salt

2 cups (about 5 ounces) freshly grated Parmesan cheese

2 cups chilled whipping cream

Adapted From:

A fantastic option to traditional dinner rolls.

Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; saute until golden. Season with salt and pepper. Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns.

Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. 

Transfer wedges to large baking sheet, spacing evenly apart. Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. 

Transfer scones to rack and cool slightly. Serve warm or at room temperature.