Caramelized-Onion And Parmesan Cream Scones Recipe - Cooking Index
Caramelized-Onion And Parmesan Cream Scones Recipe - Cooking Index
An Italian twist on an English favorite.
Courses: Breads| 2 tablespoons | Olive oil | |
| 1 tablespoon | Onion - cut 1/2" squares (large) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 cups | Cake flour | |
| = (or all-purpose flour) | ||
| 4 teaspoons | Baking powder | |
| 1 tablespoon | Coarse salt | |
| 2 cups | Freshly-grated Parmesan cheese | |
| 2 cups | Chilled whipping cream |
Position rack in center of oven and preheat to 375 degrees. 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.
This recipe yields 12 scones.
Source:
Bon Appetit, November 2002
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