Smokey, earthy, buttery and flaky, these Savory Scones with Cheddar, caramelized onion, rye flour, caraway seeds are the perfect accompaniment to soups and stews– that is, if you can stop yourself from eating them, before the soup is made. That was my problem. Caraway seeds, the focus of next week’s “The Seasonal Kitchen”, a food column they let me write in our local paper The Spokesman Review, have been playing heavily into many meals around here and this was one of my particular favorites. I hope you enjoy them as much as we have.
When you receive this we will be making our way back home from Panama. Brown skinned and mosquito bitten, but well rested, having slept 12 hour nights plus naps, with a stack of read books to leave behind, and a journal full of food ideas to bring back home to our kitchen, I’ll be ready to return. I hear spring has come early this year, and I feel the buzz and exicitment even from down here near the equator.
To see photos of Panama visit our instagram feed.
Brush the scones with sour cream and sprinkle with flaky sea salt.
Thank you for being here…thank you for sharing.
Savory Scones with Cheddar and Caramelized Onions
Adapted from the NY Times "Savory Scones" Savory Scones with Smoked Cheddar and Caramelized onions, rye, and caraway.
Author: Sylvia Fountaine | Feasting at Home Blog
- 8 tablespoons unsalted butter
- 2 teaspoons caraway seeds
- 1 large red onion, peeled, halved through the root and thinly sliced crosswise
- 1 tablespoon extra virgin olive oil
- Fine sea salt
- 1 Cup rye flour
- 1 Cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup sour cream plus more for brushing
- 1 large egg
- 2 teaspoons honey
- 1 C grated smoked cheddar
- Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).
- Put the butter in the freezer until solid, at least 30-45 minutes.
- In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Set Aside. Sauce the onions in skillet on medium-high heat with the oil and stir for two minutes. Turn heat down to med low, and continue cooking until tender and caramelized, about 5 minutes. Add a pinch of the fine sea salt, cool.
- Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the flours, baking powder, baking soda, ½ teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
- Remove the butter from the freezer. Using the large holes of a box grater, grate ⅓ of the butter.
- Gently toss it into the flour mixture. Repeat with the remaining butter, adding about ⅓ at a time.
- Stir the wet mixture into the flour-butter mixture. Stir in the onions and grated cheddar. Stir dough until it just comes together.
- On a lightly floured surface, pat the dough into an inch-thick round. Cut into 8-10 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 flaky sea salt.
- Bake scones until the undersides are golden brown but the tops are just golden, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.