French Onion Scones with Roasted Garlic Butter

It happened! My mojo is once more!

I told y’all. Just needed to let it run its course. And it did and it’s gone and I’m back!

These French Onion Scones are what kicked my funk to the curb. I had been trying so hard to force something sweet to come out of my oven when what really needed to happen was something savory.

I love making scones and biscuits of all sorts. There is something so therapeutic about cutting butter into flour and folding dough over and over. When my hands are moving, fingers coated in flour, easily remembering the formula and ritual, my mind can wander and I’m suddenly relieved of whatever tension or troubles were weighing me down. I love watching them puff up in the oven, golden brown and flaky. While they bake, I’m left with plenty of time to clean up what little mess I’ve made before sitting down to enjoy one fresh out of the oven. They’re so comforting. So delicious.

Especially these! Onions cooked low and slow for nearly an hour. Roasted garlic butter spread on top. A heavy dose of Gruyere cheese binding it all together. Ugh.

French Onion Scones with Roasted Garlic Butter

(Makes 9 (rather large) scones)

1 large white onion, sliced thin

3 cups flour

2 TBSP baking powder

2 tsp. baking soda

1 tsp. salt

1 TBSP sugar

12 TBSP (1 ½ sticks) unsalted butter, cold and cut into cubes

1 egg

¼ cup buttermilk

½ cup whole milk

1 cup grated Gruyere cheese

1 batch Roasted Garlic Butter, recipe follows

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Put a large skillet over low heat, drizzle in 1 TBSP olive oil and add 1 TBSP butter. Add onions, stirring to coat. Cook over low heat for 45 – 60 minutes, or until golden brown and soft, stirring occasionally. Remove from heat to cool. *Onions can be caramelized well beforehand, just place in Tupperware and refrigerate until ready to use.

Whisk together flour, baking powder, soda, salt, and sugar. Using a pastry blend or fork, cut in butter until no chunks larger than the size of a small pea remain. Stir in the onions and cheese.

In a large measuring cup (think the big glass ones with a handle), whisk together the egg, buttermilk, and milk. Slowly add into the flour mixture until a shaggy dough forms.

Turn dough out onto floured surface and pat into a square. Fold dough over 4 – 5 times, reforming into a square each time, roll out to 1 inch in thickness. Cut into 9 equal squares and place on prepared baking sheet, 2 – 3 inches apart. Brush with egg wash and bake in preheated oven for 15 – 18 minutes, or until scones are golden brown.

Remove from oven and allow to cool slightly on rack. Serve with roasted garlic butter.

Roasted Garlic Butter

1 stick salted butter, softened to room temperature

1 bulb roasted garlic, at room temperature

½ tsp. dried thyme

Combine ingredients together until smooth. Can be stored in airtight container for 1 week.