Gruyère and Caramelized Onion Scones Gruyère & Caramelized Onion SconesWhen 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. flour salt baking powderNow it’s time to cut up the butter, and please, use butter, not margarine. one and a half sticks butter twelve tablespoons butterAdd the butter to the dry ingredients and start to mix. I like using a pastry blender for this step but you can do this with your hands, too. You want the end result to look like coarse gravel. butter and flour mixing butter and flour mixed butter and flourIf 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. cave aged gruyereDice the cheese and toss it into the flour mixture. cave aged gruyere dicedIf 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. scone recipe caramelized onions scone recipe caramelized onions mixedNow 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? scone recipe wet ingredientsYour 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!). scone recipe finished doughCut 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. scone recipe finished dough trianglesWhen they come out of the oven they look and smell amazing. They taste even better. tasty gruyere and caramelized onion scones tasty golden gruyere and caramelized onion sconesIf you like the flavor of French onion soup then you should definitely give these a try, I don’t think you’ll be disappointed.


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Gruyère and Caramelized Onion Scones
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These gruyère and caramelized onion scones are best served warm. When they come out of the oven they look and smell amazing. They taste even better. Adapted from Ree Drummond's jalapeño and cheddar scones recipe.
Recipe type: Bread
Serves: 16 to 32
  • 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
  1. Preheat the oven to 375 degrees Fahrenheit
  2. Sift together the flour, baking powder, and salt.
  3. Add cubes of butter and mix until it resembles coarse crumbs.
  4. Add the cheese cubes and caramelized onions and toss to coat.
  5. Add cream, milk, and egg. Stir until the dough comes together.
  6. Put dough on a floured surface and use your hands to press into a rough square, ¾ to 1 inch thick.
  7. Cut into squares, then cut squares into triangles.
  8. Transfer to a baking sheet lined with parchment paper.
  9. Bake for 17-20 minutes, until golden brown.



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