The French Onion Scone
Shareable and Craveable
I have been seeing and craving a French onion themed recipe for some time. This flavour profile deserved to shine alongside its carrier - thus enter, our perfect scone recipe. I need to say “our” because my dear mother-in-law and I have perfected this scone recipe over the summer and I’m thrilled to share it with you now.
This recipe comes together quickly once all your ingredients are set up. Read through the recipe process before you begin. You’re entering gentle dough land. But first, get your onions on the heat. They take 45 minutes and a quick trip to the freezer to cool down. You have time to prepare your ingredients, and your dough while the onions cook. Or take it really mellow and cook them ahead of time!
French Style Caramelized Onions
Ingredients
5-6 yellow onions
2 tbsp olive oil
2 tsp thyme
2 cloves garlic
1 tsp black pepper
1.5 tsp salt
3/4 cup red wine
1/2 pack Low sodium powder gravy (Trust: the gravy mix ensures there is no additional moisture in your onions changing your scone dough consistency!)
Otherwise, you can use 1/2 cup beef stock.
Instructions
Cooking these onions down to a caramel-like consistency isn’t difficult but requires low heat and time. This batch will yield more than you need for the scones and they will elevate most dishes. They’re a great addition to almost anything: eggs, steaks and sandwiches, cream pastas and grilled cheese. It is my gift to you, having extra caramelized onions in the fridge for your weeknight meals and snacks.
First, sharpen your knife. The thinner your onion slices, the less time they will take to caramelize. A sharp knife is also a safe knife.
To prep your onions, slice off both ends, lay flat and slice down the middle.
Remove skin and repeat until all onions are cleared. Clean your board of the skins.
Flat side down, cut a small triangle out of the bottom of the onion half to remove the core section.
Now it’s time to slice all your onions as thin as possible.
Place all your onions in a medium skillet (non-stick or cast iron) with olive oil.
Turn your heat to low-medium and stir every few minutes.
After 15 minutes, add thyme, salt and pepper.
Continue cooking for another 15 minutes.
Add your gravy mix and stir to combine.
Add your wine and continue cooking.
Continue to cook and stir for 20-25 minutes.
In the last 5-10 minutes of your cook, you will add the fine chopped garlic.
To get the best caramelized onions, I recommend cooking these for no less than 45 minutes.
The perfect amount of time to get your scone ingredients ready and dough formed.
The final step to preparing your onions for the scone dough is to spread the cooked onions on a parchment lined baking sheet, and place them in the freezer for 10-15 minutes.
The French Onion Scone
Ingredients & Instructions
First, grate your cheese and cube your butter.
1 1/2 cups of cheese: Gouda or old cheddar, chilled.
1/2 cup cubed, unsalted butter, chilled.
Place both in the freezer, separately.
Preheat your oven to 425°C, middle rack set in place.
Take two eggs out of the fridge and set aside.
In a large bowl, mix your dry ingredients.
2 cups of unbleached flour (don’t put it away, you will need more later)
1/2 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 tbsp brown sugar
In a separate bowl, or large glass measuring cup, whisk to combine your wet ingredients:
2 eggs, room temperature
1 cup of buttermilk (if you are like me and never have buttermilk on hand, mix 1 tbsp of vinegar with just over 3/4 cups of regular milk and let sit for a few minutes - instant buttermilk.)
Set aside 1/4 cup milk for brushing the scones before baking.
Prepare your baking sheet by lining it with parchment. If you’re doing full-size wedge scones, (like a pizza), a round baking sheet will be best.
Remove your butter from the freezer. Using your finger tips or pastry cutter, combine your dry ingredients and butter until the butter pats are the size of peas.
Now that your butter has been “cut” into your flour, you will make a well in the center of the dry ingredient bowl.
Next, pour your wet ingredients in the center of the well.
Starting from the outside, you will fold the flour into the wet mixture using the cusp of your hand or rubber spatula. After 3-4 turns, add your cheese and cold caramelized onions (1 cup).
Continue gently handling until a consistent and solid dough forms. Approximately 3-4 more turns.
Spread 1/8 cup of flour on your work surface and guide the dough out of its bowl to the floured surface.
Sprinkle with another 1/8 cup of flour, and gently knead (fold and press) 3-4 times, until no longer sticky.
Using a pastry scraper, gently transfer the dough ball to baking sheet. Cover with parchment and gently roll out to 1.5” thickness. Depending on the size of sheet tray you have, you might need two baking sheets to make the 24 mini scones.
Using a metal pastry scraper, dusted with flour, cut your desired shapes. I cut them in a small squares, like a grid pattern.
Gently space each piece, leaving at least 1.5” on either side to allow them to rise.
Generously brush the milk on top of each scone. You can sprinkle more cheese on top if you’d like as well.
For the mini scones:
Bake at 425°C for 12 minutes.
For the large scones:
Bake at 425°C for 15-17 minutes.
The flavour profile and soft fluffiness of these scones will keep you coming back to this perfected recipe. They are the show stopping holiday gathering food to share with loved ones.
Bonne Bouffe.