Caramelized Onion and Cheddar Beer Bread Scones
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.
Ingredients
- 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
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.
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