Caramelized Onion & Gruyere Scones

Yield: 8 scones


  • Caramelized Onions
    • 4 tbsp butter
    • 2 white onions, chopped into 1/2" cubes
  • 2cups + 2 tbsp flour, divided
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 tbsp cold butter, cubed
  • 1/2 cup heavy whipping cream
    • Plus extra to brush over the scones
  • 3 eggs, lightly beaten
  • 1 cup grated gruyere cheese (~6 oz.)
  • 3/4 cup caramelized onions
  • 1/4 cup green onions, finely chopped
  • Fleur de Sel (for sprinkling)


  1. Melt the butter in a large skillet.  Add the onions and sauté over medium-low heat for ~45 minutes, stirring often.  The onions should become sticky and dark brown, but not burned.  Remove from the heat and cool.
  2. In a mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.  Cut in the cold butter with a pastry cutter.  Mix in the heavy cream and eggs until just barely combined.
  3. In a separate bowl, combine the 2 tbsp flour, 3/4 cup caramelized onions, shredded gruyere, and green onions.  Toss together to mix.
  4. Add the onion & cheese mixture to the dough and mix to combine.  It should be a sticky dough.
  5. Turn on a floured surface, adding enough flour to form a dough.  Pat into a circle about 3/4 inch thick.  Slice into 8 wedges and arrange on a baking sheet lined with parchment paper.  Freeze for 30 minutes.
  6. Brush with heavy whipping cream, sprinkle with fleur de sel, and bake at 400°F for 25-30 minutes.
  7. Cool on a wire rack.

Adapted from All Purpose Flour Child.