This recipe appears in:Sunday Brunch: Caramelized Onion and Blue Cheese Scones
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- 1/2 cup plus 2 tablespoons cold butter, divided
- 2 medium onions, finely diced (about 2 cups)
- Kosher salt and freshly ground black pepper
- 2 cups (10 ounces) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 ounces crumbled blue cheese (about 1/2 cup)
- 3/4 cups buttermilk
- 1 egg, beaten
Adjust oven rack to middle position and preheat to 425°F. Melt the butter in a medium skillet over medium high heat. Add onions and season with salt and pepper. Cook, stirring often until onions begin to brown, about 4 minutes. Reduce heat to low and continue to cook, stirring often, until onions are deep brown and sweet, 25 to 30 minutes longer. Allow the onions to cool.
While the onions cook, whisk together flour, baking powder, and baking soda. Using your fingers or a fork gently incorporate butter into the flour mixture until the butter resembles a coarse meal. When onions are cooked, add blue cheese, buttermilk, and onions to mixture and fold with a rubber spatula to form a dough.
Turn the dough out onto a floured surface and gently pat into an 8- by 8-inch square. Divide the square into 8 evenly sized pieces and place on a lined baking sheet and brush with a beaten egg. Transfer to oven and bake until golden brown and risen, about 15 minutes. Allow to cool slightly, and serve.