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Caraway Rye Scones with Caramelized Onions and Gruyere

A lovely, tender, flakey savoury scone with rye and caraway seeds, harkening to European breads.  Even better, they are filled with caramelized red onions and gruyere cheese.  The best!

Course Baking
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 8

Ingredients

  • 8 tbsp (1 stick) unsalted butter chilled or even frozen
  • 1 1/2 tbsp caraway seeds
  • 1 large red onion peeled, trimmed and thinly sliced (north to south poles)
  • 1 tbsp olive oil
  • kosher salt
  • 1 cup (130 g) rye flour
  • 1 cup (130 g) AP flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup plain kefir or sour cream or even Greek yogurt, plus a bit extra for brushing the tops of the scones
  • 1 large egg
  • 1 tsp honey
  • 8 tbsp (1 stick) unsalted butter chilled (even just from the freezer)
  • 1/3 cup shredded Gruyere cheese
  • Maldon salt for garnishing

Instructions

  1. In a large dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl.

  2. Add the onions and the olive oil to the skillet and increase the heat to med-high. Cook until they begin to brown and turn somewhat soft, about 5 minutes.

  3. Add a pinch of sea salt. Continue cooking until they are soft and caramelized, about 5 minutes longer. Cool completely.

  4. Heat the oven to 400F. Line a baking sheet with parchment paper.

  5. In a small bowl, whisk together the flours, baking powder, baking soda, 1/2 tsp of sea salt, and the caraway seeds.

    In a separate bowl beat the kefir (or sour cream), egg, and honey.

  6. Using the large holes on a grater, grate about a quarter of the stick of the cold butter (2 tbsp) into the flour mixture. Toss around lightly. Repeat the same way with the remaining 3/4 of the stick.

  7. Stir in the wet mixture into the flour-butter mix.

    Stir in the onions. Stir in the cheese. Mix lightly until the dough just comes together.

  8. On a lightly floured surface, pat the dough into a round, about 3/4" thick.

    Cut the circle into 8 wedges. Transfer to the prepared baking sheet. You may want to use a bench scraper or spatula to ensure they come off the counter easily. Allow for 1" space between each wedge. 

  9. Brush the tops of the scones with extra kefir or sour cream. Sprinkle each with the finishing salt.

  10. Bake until the undersides are golden brown, and the tops are golden but still a tad soft. This should take about 15-17 minutes, depending on your oven.

    Cool about 10 minutes. They are best served warm.

Recipe Notes

These keep well in the fridge for a couple of days. Reheat in a toaster oven (not a microwave)
You can also freeze any you don't plan on using right away. Again, they defrost wonderfully, and can be rewarmed in a toaster oven or conventional oven.

These were adapted from NY Times Savoury Scones with Onions, Currants and Caraway