Caramelized Onion & Gruyere Scones

These flaky caramelized onion and gruyere scones are a simple savory scone that are buttery and soft on the inside with a slightly crisp exterior. Loaded with buttery caramelized onions, gruyere cheese, and fresh sage, these scones are bursting with fall flavors!

Course Bread, Breakfast

Cuisine American, British

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings scones

Calories 439kcal

Author Kyleigh Sage

Equipment

Ingredients

Caramelized Onions

2 tablespoons unsalted butter
2 large yellow onions about 4 cups
¼ teaspoon kosher salt

Scones

½ cup unsalted butter frozen
½ cup heavy cream
1 large egg
2 cups pastry flour substitute all purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon kosher salt
8 ounces gruyere cheese shredded
2 tablespoons fresh sage finely chopped
½ cup caramelized onions

Top With

heavy cream
flaky sea salt

US Customary - Metric

Instructions

Caramelized Onions

Caramelizing onions takes a long time (but it's SO worth it for the flavor), so I like to make the caramelized onions the night before I want to bake the scones so that they have time to fully cool.
Thinly slice the onions.
Melt the butter in a large pan over medium heat. Add in the onions and season with salt. Cook slowly over low heat, until deep golden brown and caramelized, about 1 to 1 ½ hours. Be sure to stir occasionally so that the onions don't burn.
Let the caramelized onions cool completely before adding to the dough.

Scones

Place the butter in the freezer for at least 20-30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it.
If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the heavy cream and egg, then set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
To the dry ingredients add in the frozen grated butter, shredded gruyere cheese, cooled caramelized onions, and chopped sage and mix in until everything is fully coated in the flour. Note: The caramelized onions will want to clump together, so be sure to fully rub them into the flour so they separate.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with flaky sea salt if desired.
Place in the fridge for 15-20 minutes to firm back up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
Serve the caramelized onion gruyere scones warm with butter!

Notes

These scones are best eaten the same day, but they'll keep in an airtight container at room temperature for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition