Savory Onion and Dried Cherry Scones
Ingredients
2 cups flour
1 tablespoon white sugar
3/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, salted and chilled
1 teaspoon lemon zest, fresh minced
2 teaspoons thyme, fresh minced
1 teaspoon black pepper, cracked
1 cup yellow onions, diced 1/4 inch
1-1/4 cup dried sour cherries, coarsely chopped
2 eggs, large, beaten
2 cup heavy cream
1 egg, large, beaten for egg washing tops of scones
additional flour as needed for forming scones
Directions
Preheat oven to 425 degrees. Using an electric mixer combine flour, sugar, salt and baking powder. Mix until combined. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon zest, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add 2 eggs and cream and blend on low speed until mixture just holds together as a dough. Remove dough from mixing bowl, and turn out onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a seven inch round, about 3/4 inch thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separated wedges onto a baking sheet, and bake at 425 degrees for 20 minutes until golden brown. Remove from oven and place on cooling rack to cool slightly. Best if served warm Yields 12 scones.
Special notes
*Per serving: 227 calories, 3.5 g protein, 15.3 g fat, 19 g carbohydrates, 0.9 g fiber, 284 mg sodium.*
Recipe and image provided by the National Onion Association.
