Recipe 336 - Caramelized Onion Parmesan Cheese Scones

After all the eating we've been doing the last few days, The Wife thought dinner tonight should be a soup. However, a soup by itself is kindof sad - it needs some sort of biscuit.  We had some caramelized onions left over the the BQ pizzas we have been having lately, and i realized that was one of the options for the buttermilk scones we did in the baking class at Creating Occasions a few weeks back. Of course, I wanted to up the amount of 'inclusion' somewhat, and a few other changes....

Caramelized Onion Parmesan Cheese Scones
adapted from Creating Occasions "Everything Bread" Course

• 675 g bread flour
• 40 g granulated sugar
• 7 g salt
• 40 g baking powder
• 225 g unsalted butter, cold, cut into cubes
• 180 g caramelized onions
• 50 g parmesan cheese, grated
• 2 g black pepper, ground
• 2 eggs, lightly beaten
• 375 g plain yogurt
• egg wash
• pepper for sprinkling

1. Preheat the oven to 375F. Turn down to 350F when the scones go in to bake.
2. Combine flour, sugar, salt, and baking powder. Cut in the butter until it resembled coarse breadcrumbs.
3. In a separate bowl, combine onions, parmesan and pepper. Toss to mix well. Add to flour-butter mixture and mix to combine evenly.
4. Combine eggs and yogurt and add todry. Mix until combined.
5. Turn out onto a floured surface and knead to incorporate any dry bits.
6. Roll out to about 1/2" thickness. Ensure that the dough slides evenly over the table and does not stick.
7. Cut out rounds - about 2" across. Place onto a greased baking sheet. Roll leftovers out and repeat. You will need at least 2-3 baking trays.
8. Brush tops with egg wish and sprinkle a little pepper on them.
9. Place into oven, reduce heat to 350F, and bake for 15-20 minutes. Rotate the trays at about 12 minutes.

Makes 32 scones.