Asiago and Onion Scones
My go-to scone recipe! Easy, quick, and filled with tips to guarantee the perfect savoury treat.
Servings 8 Scones
Ingredients
- 1 Small Onion, quartered lengthwise and thinly sliced
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp Unsalted Butter
- 1 Cup Asiago Cheese, grated
- 2 Cups All Purpose Flour, plus some for dusting
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 Tbsp Sugar
- 1/2 Cup Unsalted Butter, frozen
- 3/4 Cup Whipping Cream, plus more as needed
Instructions
- Preheat the oven to 375ºF.
- In a skillet over medium, heat 1/2 tbsp of olive oil, and half a tbsp of butter. Once the butter is bubbling, add the onions and cook, stirring frequently, until softened and translucent (2-3 minutes). Lower the heat and continue to cook for about 10 minutes, stirring occasionally, until the onions are a light golden hue. Transfer to a paper-towel or linen lined plate and allow to cool.
- In a large bowl, whisk together all the dry ingredients.
- Remove the butter from the freezer. Using a box grater (or standard cheese grater), shred the butter. Add the butter to the bowl and, using a pastry cutter or two forks, cut the butter into the dry ingredients. The final product should be quite dry, with small chunks of butter scattered throughout.
- At this point, I like to put the mixture into the freezer for a few minutes, to ensure the butter remains cold. This step is optional, but recommended.
- Start by adding 1/2 a cup of the whipping cream to the dry ingredients. Mix together with a spatula until well combined, breaking it up with your hands if necessary. At this point, the dough should be quite dry and likely won't quite hold together if you try to press it into a ball. If this is the case, continue to add the remaining 1/4 cup of cream, as needed. Once the dough just holds together, but remains a bit dry, carefully mix in the cheese and onions.
- Pour the dough onto a lightly floured work surface and bring it together in one mass, pressing it together firmly and warming it ever so slightly with your hands, in order to help it hold. Then, flatten the dough into a fairly even 1" thick disk.
- Cutting the disk like a pie, divide into 8 slices before transferring each piece onto a baking sheet lined with parchment paper. Space the scones out as much as possible (about 1 1/2 to 2 inches apart). You'll want to move quickly, to keep the dough from warming. If the scones no longer feel cool to the touch, pop them in the fridge for about 15 minutes. Otherwise, brush the tops of each scone with some of the cream, and bake in the oven for approximately 25-30 minutes, or until golden brown.
- Serve with butter and enjoy!