Monday, April 21, 2014

Caramelized Red Onion and Brie Stuffed Scones

There are some things that Bryan and I will just not ever agree on. We are both too convinced of our rightness. One is the pronunciation of "Don" versus "Dawn", which creates an argument that inevitably follows from any discussion of Mad Men. Another is whether or not the time for light wash jeans has come and gone. I've hidden articles of clothing when they appeared a tad too often, which was successful until he realized why they were missing and hid my work pants. My dislike of doing laundry meant that the standoff couldn't last very long. Lastly, and perhaps least productively, we like to argue about scones.

I prefer the classic idea of scones - tender, crumbly, rich with cream and butter. Bryan, being from Utah, knows scones as fried dough, similar to beignets, that are eaten with honey butter or jelly. I never tried a scone in Utah out of indignation, but in retrospect I wish I had because, obviously, they have got to be delicious. What was I thinking? I love fried things. It's only a matter of time until we acquire a fryer, so maybe Utah-style scones can come later. That concession might win Bryan a point in this disagreement. For now, these are my kind of scones. In fact, I would say they are everyone's kind of scones. The people's scones!

Brie and caramelized red onion are two things I love - separate and together, but the thing that got me most excited about this recipe is the dough itself. That is only because I could see it going wonderfully with so many different fillings - sweet or savory. So if onions and/or brie are not your thing, don't be dissuaded. Perhaps roasted garlic and Gruyere? Lemon zest and summer berries? Mushrooms and goat cheese? Almond cream and peaches? Now I want that. These are going to have to happen again soon.

I like to think that how much Bryan liked these scones means a point for me. So for now the score is tied.  For now.

Caramelized Red Onion and Brie Stuffed Scones
adapted only very slightly from Savory Baking by Mary Cech
makes 8 large scones

Onion Filling:
2 medium red onions, cut into 1/4 inch- thick slices
4 tablespoons olive oil
salt and pepper
3 tablespoons red wine vinegar

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons heavy cream
8 ounces brie, cut into 1/2-inch pieces 

Prepare the filling by sauteing the onions in the oil in a skillet over high heat. Cook for 10 minutes, stirring occasionally so they cook evenly. When they start to soften and turn translucent, lower the heat to medium and add the vinegar. Continue to cook until the onions are golden brown and very soft, about 20 minutes. Season with salt and pepper to taste. Transfer to a plate to cool.

Preheat the oven to 375°F and line a baking sheet with parchment or a baking mat. Stir together the flour, baking powder, baking soda, and salt. Pour 2 cups of the cream over the mixture and gently mix it in with your fingers to form a soft and somewhat sticky dough. Don't overwork the dough. There should still be some dry patches. 

Turn the dough out onto a floured surface and divide it equally into two pieces. Flatten each piece into a disc about 9 inches across and 1/2-inch thick. Dot one of the discs with the brie pieces. Spread the caramelized onions on top of the brie. Place the other round of dough over the onions and press the edges down gently to seal the edges of the rounds together. Cut the round into 8 wedges, cleaning the knife between each cut so that the pieces have a clean, sharp edge. (You can cut smaller pieces if you like.)

Place the scones on the baking sheet about an inch apart. Brush the remaining 3 tablespoons of cream onto the tops. Bake for 15 to 20 minutes, until the scones are lightly browned. Place the pan on a cooling rack and serve the scones warm.


  1. These look amazing. I can't wait to try them though I would prefer to eat the ones that you made!

  2. Thanks, Beth! They are pretty easy and very delicious!

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  4. This blog post is really great; the standard stuff of the post is genuinely amazing.

  5. Thanks for this! I’ve been looking for a good basic scone recipe since I stopped working at a coffee shop a few years ago. I just made some raspberry white chocolate chip ones and they were delicious!