When I saw the recipe for jalapeño cheddar scones on Ree Drummond‘s website I knew I’d be making them eventually, but not immediately. That’s only because I had a fresh batch of caramelized onions and a nice hunk of cave aged gruyère cheese in the refrigerator.
Gruyère and caramelized onions are a wonderful pairing, and when baked into a scone each bite reminds me of French onion soup, one of my all time favorite dishes. While they can be made ahead of time and served at room temperature, these scones are at their best when still warm from the oven. Slightly adapted from Ree’s recipe.
Start by mixing the dry ingredients. You can sift if you’d like, but I’ve found that stirring the flour, salt and baking powder together with a large fork works just as well.
If you can’t get gruyère, a similar cheese is comté. The biggest difference between the two cheeses is that gruyère is made in Switzerland, and comté is made just across the border in France. With either cheese, get cave aged if possible. The aging process gives the cheese a deeper, more complex flavor.
If you’ve managed to get this far into the recipe without getting flour on your hands, congratulations! That is now going to come to an end. The next step is adding the caramelized onions, and you’ll need to mix it by hand to avoid clumping. Ideally you’ll want to get cheese and onions in every bite of scone.
Now come the wet ingredients. Normally I would mix the milk, heavy cream and egg together before adding them to the bowl, but I was just so happy to be closer to eating a couple of gruyère and caramelized onion scones that I forgot and dumped them in separately. It didn’t matter (this time), but I’ve noticed that I’ve got a little bit of OCD when it comes to bread and pastries. Maybe this is a sign that I can lighten up a little?
Your dough may be a little on the wet side, so flour your work surface and the top of the dough before patting it into a square or rectangle, about 3/4 to 1 inch thick, depending on your own preference (see, I’m lightening up already!).
Cut into squares, then triangles. The size is up to you, just realize that you may have to adjust your baking time depending on how large or small you make your scones. Mine were about 2 and 1/2 inches in length on the longer sides of the triangles.
- 3-1/2 cups (435 grams) flour
- 1 tablespoon aluminum free baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cubed
- 6 ounces gruyère cheese, cubed
- ½ cup caramelized onions
- ½ cup heavy cream
- ½ cup milk
- 1 whole egg
- Preheat the oven to 375 degrees Fahrenheit
- Sift together the flour, baking powder, and salt.
- Add cubes of butter and mix until it resembles coarse crumbs.
- Add the cheese cubes and caramelized onions and toss to coat.
- Add cream, milk, and egg. Stir until the dough comes together.
- Put dough on a floured surface and use your hands to press into a rough square, ¾ to 1 inch thick.
- Cut into squares, then cut squares into triangles.
- Transfer to a baking sheet lined with parchment paper.
- Bake for 17-20 minutes, until golden brown.