These buttery Cheese and Onion Scones are filled with caramelized onions, Gruyere cheese, and fresh thyme. They are equally delicious for breakfast or brunch or as a side dish for dinner. Spread with thyme butter for an extra special touch.
Scones are definitely one of my weaknesses. They are so buttery and are studded with delicious pockets of flavor... sometimes sweet and sometimes savory. This savory version is equally perfect served any time of day.
Why you will love these
- These cheese and onion scones are next level. So decadent. These scones taste like a warm hug. Serve warm with a slather of thyme butter and these scones will disappear before you finish saying grace.
- Flavor-packed ingredients. The onions are caramelized which brings out their sweetness. The Gruyere cheese is nutty and buttery. Fresh thyme adds a herby touch and rounds out the flavors.
- So many serving options. Serve these scones for breakfast or brunch, alongside a bowl of soup or salad for lunch, or in place of rolls at dinner time. Serve warm with thyme butter - just blend softened butter with fresh thyme - divine!
For more scone craveability, try Jalapeno Popper scones and Maple Walnut scones.
Ingredients
Caramelizing onions
Caramelizing onions means cooking onions low and slow until they slowly turn a golden brown color. Caramelization brings out their sweetness. I love adding them to dips, casseroles, quiche, pizza, burgers, and grilled cheese sandwiches.
Caramelizing onions is very easy - it just requires a little patience. Keep reading for specific instructions.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Grate 7 tablespoons of butter and keep cold while prepping the rest of the ingredients. (I like to put in the freezer so it stays extra cold.)
- To caramelize the onions: Preheat a skillet over medium heat with the remaining one tablespoon of butter and the oil. Add the onions to the skillet. Cook the onions until they have softened, about 5 minutes.
- Turn down the heat to medium-low. Continue to cook, stirring occasionally, until the onions have turned a deep brown color, approx. 20-30 minutes. If the onions start to dry out, turn down the heat or add a splash of water or beef broth. Also, a pinch or two of sugar can be added to assist with the caramelization if desired. Set aside to let the onions cool.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the flour, baking powder, salt, and fresh thyme. Whisk to combine.
- Add the grated butter and use a fork to toss the ingredients together. Add the cooled caramelized onions and shredded cheese. Toss to combine.
- In a small pitcher or bowl, whisk together the egg and heavy cream. Pour the cream mixture into the flour mixture. Stir until just combined. The mixture will be sticky but not wet.
- Pour the dough out onto a floured pastry board. Shape the dough into a circle, roughly ¾ - 1 inch thick. Slice into 6-8 wedges. Transfer the pieces to the baking sheet. Brush the tops with heavy cream. Sprinkle with thyme leaves.
- Bake for 18-25 minutes until just starting to turn golden brown.
- Meanwhile, mix together the thyme butter, if desired. Add fresh thyme leaves to the whipped butter and blend together. Serve with the scones. Store leftovers in the refrigerator.
Tips for making scones
I'm sharing my tips to ensure perfect scones every time.
- Grate the butter. Grating the butter creates small shards which can easily be distributed evenly in the flour by tossing the ingredients with a fork. Alternatively, cut the butter into small cubes and use a pastry cutter to "cut" the butter into the flour until the mixture resembles crumbs the size of peas.
- Use cold ingredients. Keep the grated butter in the refrigerator (or freezer) while you gather the rest of the ingredients. Cold butter will create steam in the hot oven and this steam causes the scones to rise. It also minimizes spreading. Keep the egg and cream cold until ready to add to the dough.
- Toss the cheese, onions, and thyme in the flour mixture before adding the wet ingredients. This helps to evenly distribute these add-ins throughout the dough.
- Don't overmix the dough. Overmixing will create a tough scone. Mix the ingredients just enough to bring the dough together. Then, turn out on a floured board to shape the scones.
- Place the scones close together on the baking sheet. This helps the scones to rise tall instead of spreading wide.
- Brush the tops with heavy cream. The cream helps to brown the scones.
Storing
These cheese and onion scones are best eaten the day they are made. But they can be stored in an airtight container for 1-2 days. Then, to serve, microwave for 15-20 seconds before topping with butter.
Frequently asked questions
A great scone starts with cold ingredients. Using cold butter, cream, and eggs ensures a flaky texture. Using cold butter prevents it from melting before the scones are baked.
Make sure your oven is properly preheated before baking the scones. Baked goods that are placed in a cool oven do not rise properly as the oven comes up to temperature.
A sticky, moist dough results in a light, flaky, delicious texture. Dough that is too dry and crumbly will not rise much, thus creating dense scones.
Equipment
Non-stick skillet | Sheet pan | Parchment paper | Mixing bowl | Grater | Measuring cups and spoons | Liquid measuring cup
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
More scones recipes to try
Cheese and Onion Scones [Gruyere+Caramelized Onion Scones]
Ingredients
- 8 tablespoons unsalted butter (divided)
- 1 large yellow onion (or 2 medium onions, cut into a medium dice)
- 2 teaspoons oil
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon fresh thyme (+ extra for garnishing)
- 1 ¼ cups shredded Gruyere cheese
- 1 cup heavy cream (plus 2 tablespoons for brushing on top)
- 1 large egg
- whipped butter (for serving)
Instructions
- Grate 7 tablespoons of butter and keep cold while prepping the rest of the ingredients. (I like to keep the grated butter in the freezer so it stays very cold.)
- Preheat a skillet over medium heat with the remaining one tablespoon of butter and the oil. Add the onions to the skillet. Cook the onions until they have softened, about 5 minutes.
- Turn down the heat to medium-low. Continue to cook, stirring occasionally, until the onions have turned a deep brown color, approx. 20-30 minutes. If the onions start to dry out, turn down the heat or add a splash of water or beef broth. Also, a pinch or two of sugar can be added to assist with the caramelization if desired. Set aside to let the onions cool.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the flour, baking powder, salt, and fresh thyme. Whisk to combine. Add the grated butter and use a fork to toss the ingredients together. Add the cooled caramelized onions and shredded cheese. Toss to combine.
- In a small pitcher or bowl, whisk together the egg and heavy cream. Pour the cream mixture into the flour mixture. Stir until just combined. The mixture will be sticky but not wet.
- Pour the dough out onto a floured pastry board. Shape the dough into a circle, roughly ¾ - 1 inch thick. Slice into 6-8 wedges. Transfer the pieces to the baking sheet. Brush the tops with heavy cream. Sprinkle with thyme leaves.
- Bake for 18-25 minutes until just starting to turn golden brown.
- Meanwhile, mix together the thyme butter, if desired. Add fresh thyme leaves to the whipped butter and blend together. Serve with the scones. Store leftovers in the refrigerator.
- Scones are best eaten the same day but will keep in an airtight container at room temperature for 1-2 days.
EQUIPMENT
Notes
- Grate the butter. Grating the butter creates small shards which can easily be distributed evenly in the flour by tossing the ingredients with a fork. Alternatively, cut the butter into small cubes and use a pastry cutter to "cut" the butter into the flour until the mixture resembles crumbs the size of peas.
- Use cold ingredients. Keep the grated butter in the refrigerator (or freezer) while you gather the rest of the ingredients. Cold butter will create steam in the hot oven and this steam causes the scones to rise. It also minimizes spreading. Keep the egg and cream cold until ready to add to the dough.
- Toss the cheese, onions, and thyme in the flour mixture before adding the wet ingredients. This helps to evenly distribute these add-ins throughout the dough.
- Don't overmix the dough. Overmixing will create a tough scone. Mix the ingredients just enough to bring the dough together. Then, turn out on a floured board to shape the scones.
- Place the scones close together on the baking sheet. This helps the scones to rise tall instead of spreading wide.
- Brush the tops with heavy cream. The cream helps to brown the scones
- Make sure your oven is properly preheated before baking the scones. Baked goods that are placed in a cool oven do not rise properly as the oven comes up to temperature.
- A sticky, moist dough results in a light, flaky, delicious texture. Dough that is too dry and crumbly will not rise much, thus creating dense scones.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in November 2020 and has been updated.
Leave a Comment