SCONES w/CARAMELIZED ONIONS & SHARP WHITE CHEDDAR CHEESE

This recipe is part of From Scratch Sensations — a heartfelt celebration of time-honored recipes, inspired by handwritten cards, vintage cookbooks, and the quiet joy of made-from-scratch comfort.

Savory Onion & White Cheddar Scones | From Scratch Sensations

“Golden, flaky scones enriched with sharp cheddar cheese and sweet, jammy caramelized onions.”

✦ ✸ ✦

Golden caramelized onion and Sharp Cheddar scones cooling on a wire rack, their flaky layers glistening with melted cheese.

Buttery layers meet slow-cooked onions and sharp cheddar cheese for a savory scone that captures the essence of autumn. Perfect beside soup, salads, or simply with a pat of salted butter.

Warm, jammy onions and nutty cheese lend these rustic scones a depth of flavor that feels right at home in any autumn kitchen. Serve them fresh from the oven for breakfast or alongside a comforting bowl of soup.

Printable recipe card for Caramelized Onion and Sharp Cheddar Scones

A true From Scratch Sensation — comforting, golden, and homemade with heart.

📄 Print Recipe Card

Prep Time: 25 minutes (plus cooling time for onions) | Bake Time: 18–20 minutes | Yield: 8 scones

Ingredients

For the Onions:

2 Tbsp unsalted butter
1 Tbsp olive oil
2 medium onions, thinly sliced
½ tsp fine sea salt
1 tsp fresh thyme leaves (optional)
½ tsp sugar (optional, helps caramelization)

For the Scones:

2 cups (250 g) all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground black pepper
4 Tbsp (56 g) cold unsalted butter, cubed
1 cup (100 g) grated Sharp Cheddar cheese (reserve 2 Tbsp for topping)
1 large egg
½ cup (120 ml) cold buttermilk (plus extra for brushing)

Directions

Caramelize the Onions: In a skillet over medium-low heat, melt butter with olive oil. Add onions, salt, and thyme. Cook slowly, stirring occasionally, until deeply golden and jammy — about 20–25 minutes. Add sugar if desired. Cool completely.
Preheat Oven: 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and pepper.
Cut in Butter: Using a pastry cutter or fingertips, cut butter into flour mixture until coarse crumbs form.
Add Cheese & Onions: Fold in Gruyère (reserving 2 Tbsp) and cooled caramelized onions.
Form Dough: Whisk egg and buttermilk; pour into dry ingredients. Mix gently until just combined.
Shape & Cut: Turn dough onto a lightly floured surface. Pat into a 7–8 in round, 1 in thick. Cut into 8 wedges and place on baking sheet.
Top & Bake: Brush with buttermilk, sprinkle with reserved cheese, and bake 18–20 minutes until golden.
Serve: Best enjoyed warm, with salted butter or alongside a cozy fall soup or salad.

Notes

Cool onions completely before adding to the dough to prevent excess moisture.
These freeze beautifully — reheat in the oven for 5–7 minutes at 350°F (175°C).
Try swapping sharp white cheddar for Gruyère for a nutty flavor.