Parmesan And Caramelized Onion Cream Scones - cooking recipe

Ingredients

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)

Preparation

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.
Set oven to 375\u00b0F.
Set oven rack to middle position.
Season the caramelized onions with salt and pepper.
In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
Stir in the caramelized onions; mix to combine.
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).
Knead gently about 5-6 times on a very lightly-floured surface.
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).
When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
Pat each half into a 1-inch thick round shape.
Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
Bake for about 20 minutes or until the tops are golden brown and they test done.