Parmesan and Caramelized Onion Cream Scones
Treat yourself to a savory twist on a classic with these Parmesan and Caramelized Onion Cream Scones. Perfectly tender and golden, these scones combine the nutty richness of grated Parmesan cheese with the sweet-savory depth of slow-cooked caramelized onions. Speckled with freshly chopped parsley and a touch of black pepper, they offer a sophisticated burst of flavor in every bite. Made with heavy cream for an ultra-light crumb, this easy recipe requires just 20 minutes of prep time. Ideal for brunch, afternoon tea, or as a flaky accompaniment to soups and salads, these gourmet scones are a crowd-pleaser that’s deceptively simple to make. Bake up a batch to elevate any meal or gathering!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 1 teaspoon Granulated sugar
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Grated Parmesan cheese
- 1 cup Heavy cream
- 1 large Egg
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium-low heat, melt the butter and add the thinly sliced yellow onion. Stir in the granulated sugar and cook for 15-20 minutes, stirring occasionally, until the onion is soft and caramelized. Set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Stir in the grated Parmesan cheese and chopped fresh parsley.
In a small bowl, lightly beat the egg and mix it with the heavy cream.
Make a well in the center of the dry ingredients and pour in the wet ingredients, including the cooled caramelized onions. Stir gently with a wooden spoon until the mixture just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and press it into a rough circle about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them slightly apart. For extra golden-brown tops, brush a little heavy cream on each scone.
Bake the scones for 20-22 minutes, or until golden and cooked through.
Remove from the oven and let cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1013 mg | 78% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
