Caramelized Onion and Cheddar Beer Bread Scones

Name: Caramelized Onion and Cheddar Beer Bread Scones
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 scones
Ingredients: ¼ cup unsalted butter; 2 large sweet onions; kosher salt and pepper; 3 ¼ all-purpose cups flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 tablespoon dried chives; 1 teaspoon dried thyme; ¾ cup cold butter; 8 ounces sharp Irish cheddar cheese; 1 ½ cups beer; heavy cream

User Reviews

5.0

45 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
12 scones
Course
Side Dish, Bread
Cuisine
American

Caramelized Onion and Cheddar Beer Bread Scones

Kian Mendoza

Report

Beer bread scones are the perfect tender and soft scone, ideal for soup dipping or served as a side with dinner. The flavor is incredible with caramelized onions, sharp Irish cheddar and herbs making these melt in your mouth.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

¼ cup unsalted butter
2 large sweet onions, diced
kosher salt and pepper
3 ¼ all-purpose cups flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon dried chives
1 teaspoon dried thyme
¾ cup cold butter, cut into pieces
8 ounces sharp Irish cheddar cheese, freshly grated
1 ½ cups beer
heavy cream, for brushing

Add to Shopping List

Instructions

Heat the 1/4 cup butter in a large skillet over medium heat. Add the onions and a big pinch of salt. Cook, stirring often, for 10 minutes, until the onions are soft and begin to brown. Turn the heat down to low (or medium-low, if low isn’t cooking them), and cook, stirring often, until the onions are dark brown and caramely, anywhere from 1 to 2 hours, depending on how much you want to babysit them. This will take a while, but the onions are in smaller pieces, so are also more apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets dry at any time.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the flour, 1 teaspoon salt, a few pinches of black pepper, baking powder and soda. Stir in the dried chives and thyme. Using your fingers, a fork or a pastry blender, cut in the ¾ cups cold butter until it forms coarse crumbs. Stir in the sharp cheddar and caramelized onions. Stir in the beer. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide the dough in half and pat each into 5-inch round circles. Brush each round of dough with cream.
Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 15 to 18 minutes, until the tops are slightly golden. Serve with salted butter for spreading.