Dining and Cooking
Chefs’ Collections

Savory Scones With Onion, Currants and Caraway

Ingredients

  • 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
  • ¼ teaspoon baking soda
  • ½ cup sour cream plus more for brushing
  • 1 large egg
  • 1 teaspoon honey
  • ⅓ 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).

    8 scones

    Preparation

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

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