Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons unsalted butter (divided)
  • 1 large yellow onion (or 2 medium onions, cut into a medium dice)
  • 2 teaspoons oil
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon fresh thyme (+ extra for garnishing)
  • 1 1/4 cups shredded Gruyere cheese
  • 1 cup heavy cream (plus 2 tablespoons for brushing on top)
  • 1 large egg
  • whipped butter (for serving)

Instruction

  • Grate 7 tablespoons of butter and keep cold while prepping the rest of the ingredients. (I like to keep the grated butter in the freezer so it stays very cold.)
  • Preheat a skillet over medium heat with the remaining one tablespoon of butter and the oil. Add the onions to the skillet. Cook the onions until they have softened, about 5 minutes.
  • Turn down the heat to medium-low. Continue to cook, stirring occasionally, until the onions have turned a deep brown color, approx. 20-30 minutes.  If the onions start to dry out, turn down the heat or add a splash of water or beef broth. Also, a pinch or two of sugar can be added to assist with the caramelization if desired. Set aside to let the onions cool.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, combine the flour, baking powder, salt, and fresh thyme. Whisk to combine. Add the grated butter and use a fork to toss the ingredients together. Add the cooled caramelized onions and shredded cheese. Toss to combine.
  • In a small pitcher or bowl, whisk together the egg and heavy cream. Pour the cream mixture into the flour mixture. Stir until just combined. The mixture will be sticky but not wet.
  • Pour the dough out onto a floured pastry board. Shape the dough into a circle, roughly 3/4 - 1 inch thick. Slice into 6-8 wedges. Transfer the pieces to the baking sheet. Brush the tops with heavy cream. Sprinkle with thyme leaves.
  • Bake for 18-25 minutes until just starting to turn golden brown.
  • Meanwhile, mix together the thyme butter, if desired. Add fresh thyme leaves to the whipped butter and blend together. Serve with the scones. Store leftovers in the refrigerator.
  • Scones are best eaten the same day but will keep in an airtight container at room temperature for 1-2 days.