Parmesan And Caramelized Onion Cream Scones

• 1 large onion, chopped in about 1/2-inch squares
• 4 cups cake flour (or all-purpose flour, cake flour is better)
• 1 tablespoon baking powder (slightly heaping)
• 1 tablespoon coarse salt (use a tablespoon) or 1 tablespoon kosher salt (use a tablespoon)
• 2 1/4 cups grated parmesan cheese
• 2 cups whipping cream, if needed (or more)

1. See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter.
2. Set oven to 375u0b0F.
3. Set oven rack to middle position.
4. Season the caramelized onions with salt and pepper.
5. In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
6. Stir in the caramelized onions; mix to combine.
7. Gradually add in whipping cream, stirring until dough holds together (you might have to use more than 2 cups cream, if the mixture seems too dry).
8. Knead gently about 5-6 times on a very lightly-floured surface.
9. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to relax the gluten (this will produce a better-textured scone).
10. When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
11. Pat each half into a 1-inch thick round shape.
12. Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
13. Bake for about 20 minutes or until the tops are golden brown and they test done.

onion, cake flour, baking powder, coarse salt, parmesan cheese, whipping cream

Taken from www.food.com/recipe/parmesan-and-caramelized-onion-cream-scones-141508 (may not work)