Blue Cheese and Caramelized Onion Scones

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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Blue Cheese and Caramelized Onion Scones

About This Recipe

Yield:Makes 8 scones
Active time:20 minutes
Total time:40 minutes
This recipe appears in: Sunday Brunch: Caramelized Onion and Blue Cheese Scones


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.


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