Cornmeal, Cheddar, and Caramelized Onion Scones
Firstly, I feel I need to apologize for my unexplained absence. While it may be unexplained, my lack of posting was not unwarranted. Let me tell you all, the IB program is...let me think of a good food analogy...about as easy to complete as a croquembouche. A Croquembouche, for those that don't know (I totally didn't just learn what that was yesterday) is a tower of cream puffs held together by spun sugar. One day I am going to make it. One day. But just do we're clear, not a day while I'm doing IB. I'm not prepared to take on two threatening tasks simultaneously.
Okay time to get off my self-pity party bus.
Lets talk scones. I'm a huge fan. Possibly the hugest, biggest fan ever. Ever. Could it be its irresistible butteriness? Its delicate crumb that tickles your tongue as you inhale one right off the pan? The adaptability? Who am I kidding? Scones are the absolute best. No doubts from this kitchen. I can't believe these are the first scones I've posted on my blog, but its truly because I make them so often I just think I've put them on here before.
Funny enough, I grew up eating scones on the sweet side, but as I began to experiment, I found a couple of savory scone recipes that made me reconsider. Not that I'm now on one side or the other, but I am firmly now just an even bigger fan. A scone groupie, if you will.
These scones are magnificent. They were gone from my kitchen after twenty minutes out of the oven. If that doesn't convince you, I don't know what will. One bite of these scones is like an explosion of flavor in your mouth. As you bite into it, you experience the crispy cornmeal crust, made even more so by a puddle of baked cheese. This is only the start. As you travel deeper inside, the flavors intensity. The nutty cheese, the earthen onion, and the gorgeous butteriness of the scone meld together like they were crafted in some holy workshop. Except they weren't. In the middle of that magnificent bite, I realize that I made these scones. Did I? Really? Have you realized yet? Yes, you most certainly, can make these too. Isn't it magic?
Cornmeal, Cheddar, and Caramelized Onion Scones
adapted from Smitten Kitchen
Ingredients
8+1 Tbs unsalted butter
2 small onions, thinly sliced
1 Tbs olive oil
1 cup cornmeal
1 3/4 cup all purpose flour
1 Tbs granulated sugar
3/4 tsp sea salt
2 tsp baking powder
1 tsp baking soda
1/2 cup yogurt
1/2 cup whole milk
4 oz, 1 cup, of cheddar cheese cut into 1/2 inch cubes
In a heavy cast iron skillet, or other nonstick frying pan, melt 1 Tbs butter and olive oil on medium heat. Toss in onion and cover with a pot lid, reducing the heat to low. Let the onions steam for about 10 minutes, stirring occasionally, and then remove the cover. Let the onions cook, again occasionally stirring, for another 10-15 minutes until they turn golden brown. Take off the heat and let cool while you mix the dough.
Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or with parchment paper.
In a large bowl, mix cornmeal, flour, sugar, salt, baking powder, and baking soda. Dice your remaining 8 Tbs butter and add. Using a pastry blender or your fingertips, rub and cut butter into dry mix until the biggest pieces of butter are the same size as small peas. Stir in the cubed cheese. Set aside.
In a small bowl, mix yogurt and milk until they reach a buttermilk-like consistency. Stir in the caramelized onions. Add this wet mixture to the dry and bring together with a spatula until a sticky dough forms. Form into a lose ball. Take the dough out of the bowl and put onto a floured surface. Gently pat out the dough into a disk 1 1/2 thick. Using a bench scraper (my favorite kitchen tool aside from the cookie scoop), or a sharp knife. Cut the dough into eight equal slices, as you would a pie.
Place each scone onto the baking sheet, leaving about 2 inches of elbow room. Here, you can sprinkle some extra salt or pepper on top, but I liked it better without. Bake for 20-25 minutes until golden brown and the cheese the bubbling.
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