Savory Scones With Onion, Currants and Caraway

Preparation

1. Step 1

   Put the butter in the freezer until solid, at least 45 minutes.

2. Step 2

   In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.

3. Step 3

   Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.

4. Step 4

   In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.

5. Step 5

   Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.

6. Step 6

   Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.

7. Step 7

   On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.

8. Step 8

   Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.