Preparation time
35 minutes
Ready in
50 minutes
Baking Time: 15 minutes
Makes
Makes 2 dozen large scones
Ingredients
- 2 cups (500 mL) chopped Ontario Onions
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) each balsamic vinegar and dark brown sugar
- Pinch each salt and pepper
- 4 cups (1 L) all-purpose flour
- 1/4 cup (50 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) cold butter, cubed
- 2 cups (500 mL) shredded Ontario Extra-Old Cheddar Cheese (preferably 2 years or older)
- 1-1/3 cups (325 mL) light Ontario Sour Cream
- 3 Ontario Eggs
Glaze:
- 2 tbsp (25 mL) Ontario Milk or Cream
Instructions
In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. (Can be made a day ahead and refrigerated.)
In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.
In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.
Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk.
Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/ 2.5 cm between) in 400°F (200°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.
Nutritional Information
1 Scone:
- Protein: 6 grams
- Fat: 14 grams
- Carbohydrate: 20 grams
- Calories: 230
- Fibre: 1 grams
- Sodium: 323 mg