Savory Scones With Onion, Currants and Caraway

• 8 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon caraway seeds
• 1 large red onion, peeled, halved through the root and thinly sliced crosswise
• 1 tablespoon extra virgin olive oil
• Fine sea salt
• 130 grams rye flour (about 1 cup)
• 130 grams all-purpose flour (about 1 cup)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup sour cream plus more for brushing
• 1 large egg
• 1 teaspoon honey
• 13 cup dried currants or chopped raisins
• Demerara (raw) or granulated sugar, for sprinkling
• Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).

1. Put the butter in the freezer until solid, at least 45 minutes.
2. In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute.
3. Transfer to a small bowl.
4. Add the onions to the skillet and increase the heat to medium-high.
5. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes.
6. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer.
7. Cool completely.
8. Heat the oven to 400 degrees.
9. Line a large baking sheet with parchment paper.
10. In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds.
11. In a separate bowl, whisk together the sour cream, egg and honey.
12. Remove the butter from the freezer.
13. Using the large holes of a box grater, grate about .25 of the butter.
14. Gently toss it into the flour mixture.
15. Repeat with the remaining butter, adding about .25 at a time.
16. Stir the wet mixture into the flour-butter mixture.
17. Stir in the onions and currants or raisins.
18. Stir dough until it just comes together.
19. On a lightly floured surface, pat the dough into a .75-inch-thick round.
20. Cut into eight wedges.
21. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone.
22. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
23. Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes.
24. Cool 10 minutes before serving.
25. They are best served warm.

unsalted butter, caraway seeds, red onion, extra virgin olive oil, salt, rye flour, flour, baking powder, baking soda, sour cream, egg, honey, currants, sugar, salt

Taken from cooking.nytimes.com/recipes/12255 (may not work)