• Caramelized Onion And Parmesan Cream Scones

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    • 2 Tbsp. extra virgin olive oil
    • 1 lrg onion cut 1/2" squares Salt to taste Freshly-grnd black pepper to taste
    • 4 c. cake flour (or possibly all-purpose flour)
    • 4 tsp baking pwdr
    • 1 Tbsp. coarse salt
    • 2 c. freshly-grated Parmesan cheese
    • 2 c. chilled whipping cream


    1. Position rack in center of oven and preheat to 375 degrees. Heat oil in large skillet over medium heat. Add in onion; saute/fry till golden brown. Season with salt and pepper.
    2. Mix flour, baking pwdr, and salt in large bowl. Fold in cheese. Stir in onion mix. Gradually add in cream, stirring till dough comes together. Knead gently in bowl 5 turns.
    3. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing proportionately apart.
    4. Bake scones till tops are golden and tester inserted into center comes out clean, about 20 min. Transfer scones to rack and cold slightly. Serve hot or possibly at room temperature.
    5. This recipe yields 12 scones.
    6. Comments: An Italian twist on an English favorite.

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