Special Diets

Savory Onion and Dried Cherry Scones

• From: National Onion Association

Ingredients

• 2 cups flour

• 1 Tbs white sugar

• 3/4 tsp salt

• 2 tsp baking powder

• 6 Tbs butter, salted and chilled

• 1 tsp minced lemon zest

• 2 tsp minced, fresh thyme

• 1 tsp black pepper

• 1 cup diced yellow onions

• 1 1/4 cups coarsely chopped, dried sour cherries

• 2 large eggs, beaten

• 1/2 cup heavy cream

• 1 large egg, beaten (for egg-washing tops of scones)

• Flour, as needed

A scone filled with dried cherries, herbs, lemon zest, and onions—eat one for breakfast with tea or take one to work for a quick lunch.

Directions

• Using an electric mixer combine flour, sugar, salt, and baking powder.
• Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible.
• Add lemon zest, thyme, pepper, onions, and dried cherries. Mix on low speed until just combined.
• Add two eggs and cream and blend on low speed until mixture just holds together as a dough.
• Remove dough from mixing bowl and turn out onto lightly floured work surface. Gently fold dough over itself five times.
• Divide dough into two equal pieces. Form each piece of dough into a seven inch round, about 3/4 inch thick.
• Cut each round into six wedges and brush tops with egg wash.
• Place separated wedges on a baking sheet and bake at 425°F for 20 minutes until golden brown.
• Remove from oven and place on cooling rack to cool slightly. Best if served warm.