Savory Rye Scones with Caramelized Onions
These savory scones are delicious plain, buttered or with your favorite jam. Served warm, they are perfect for brunch, a midnight snack or a mahjong game treat.
- 1½ tablespoons caraway seeds
- 1 large red onion, halved and thinly sliced crosswise
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
- 1 cup rye flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or plain Greek yogurt, plus more for brushing
- 1 large egg
- 1 teaspoon agave
- 8 tablespoons (1 stick) unsalted butter, frozen solid
- 1/3 cup currants, raisins or dried cranberries, chopped
- Sugar, sea salt and caraway seeds for sprinkling on top (optional)
- In a large, dry skillet, toast caraway seeds over medium heat for about a minute until they become fragrant. Remove from pan and set aside. Add sliced onions to the dry skillet, turn up heat to medium high and cook about 5 minutes until they begin to turn brown and soften. Add the olive oil and a pinch of sea salt and continue cooking until the onions are caramelized, 5 minutes or longer. Cool completely.
- Heat the oven to 400 degrees. Line a large baking sheet with parchment paper. In a bowl, whisk together flours, baking powder, baking soda, salt and toasted caraway seeds. In a separate bowl, whisk together sour cream (or Greek yogurt), egg and agave. Using the large holes on a box grater, grate one quarter of the stick of frozen butter into the flour mixture and toss gently. Repeat until the whole stick of butter is grated and gently mixed into the flour mixture. Stir the wet mixture into the flour-butter mixture. Stir in the onions and dried fruit. Mix dough until it just comes together.
- On a lightly floured surface, pat the dough into a long rectangular log about 16 to 18 inches long, 2 inches wide and about 3/4 inch thick. Transfer the dough to prepared baking sheet.
- Brush the top with a little sour cream or yogurt mixed with a little water. Sprinkle tops with a light dusting of sugar and sea salt if you like. Then sprinkle tops with untoasted caraway seeds. Cut dough log into 2-inch squares and then cut each square on the diagonal to make small triangles. Arrange them on the baking sheet about 1/2 inch apart. Bake the scones until the undersides are golden brown, 15 to 17 minutes. Cool 10 minutes before serving. Serve warm. May be refrigerated and reheated or toasted.