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.
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.
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