Cheddar and Caramelized Scone

Cheddar and Caramelized Scone
Yields1 Serving
 These scones are great with soup. Sandwiched with sliced baked ham and maple mustard, these are delicious for lunch or, if you make mini scones, perfect cocktail party fare.
 
 * 2 cups (500 mL) chopped Ontario Onions
 * 2 tbsp (25 mL) vegetable oil
 * 1 tbsp (15 mL) each balsamic vinegar and dark brown sugar
 * Pinch each salt and pepper
 * 4 cups (1 L) all-purpose flour
 * 1/4 cup (50 mL) baking powder
 * 1/2 tsp (2 mL) salt
 * 1 cup (250 mL) cold butter, cubed
 * 2 cups (500 mL) shredded Ontario Extra-Old Cheddar Cheese (preferably 2 years or older)
 * 1-1/3 cups (325 mL) light sour cream
 * 3 Ontario Eggs
 
 Glaze:
 * 2 tbsp (25 mL) milk or cream
1

In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. (Can be made a day ahead and refrigerated.)

2
3

In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.

4

In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.

5
6

Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk.

7
8

Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/2.5 cm between) in 400Β°F (200Β°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.

Category

Ingredients

 These scones are great with soup. Sandwiched with sliced baked ham and maple mustard, these are delicious for lunch or, if you make mini scones, perfect cocktail party fare.
 
 * 2 cups (500 mL) chopped Ontario Onions
 * 2 tbsp (25 mL) vegetable oil
 * 1 tbsp (15 mL) each balsamic vinegar and dark brown sugar
 * Pinch each salt and pepper
 * 4 cups (1 L) all-purpose flour
 * 1/4 cup (50 mL) baking powder
 * 1/2 tsp (2 mL) salt
 * 1 cup (250 mL) cold butter, cubed
 * 2 cups (500 mL) shredded Ontario Extra-Old Cheddar Cheese (preferably 2 years or older)
 * 1-1/3 cups (325 mL) light sour cream
 * 3 Ontario Eggs
 
 Glaze:
 * 2 tbsp (25 mL) milk or cream

Directions

1

In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. (Can be made a day ahead and refrigerated.)

2
3

In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.

4

In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.

5
6

Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk.

7
8

Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/2.5 cm between) in 400Β°F (200Β°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.

Cheddar and Caramelized Scone

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