Recipe: Black Pepper and Onion Scones

I think these came from an old Pillsbury pamphlet cookbook, but I'm not sure. I made them for last year's county fair (got a 3rd! Which is pretty good considering the kick ass bakers in this county). These are savory scones. Not dessert scones. And they make an excellent side for stews, soups etc.

And since it's still cold up here in the mountains, I'm considering making some today! You can probably add herbs or adjust the pepper amount to tweak  to your preferences. One thing you shouldn't change: the freshly ground, coarse pepper! It has to be coarse.

Black Pepper and Onion Scones
Ingredients
3/4 cup chopped onions
 1/4 cup butter
2 cups flour
2 Tablespoons sugar
2 Teaspoons baking powder
1/2 to 1 Teaspoon coarsely ground black pepper
1/2 Teaspoon salt
1/2 cup whipping cream
1 egg
melted butter

Heat oven to 425° F. In a small skillet, saute onions in 1/4 cup butter until crisp-tender; set aside. Cool slightly.

Lightly spoon flour into measuring cup; level off.

In medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well. Add whipping cream, egg, sauteed onions; stir until moistened.

On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet. Press into an 8 inch circle, about 1/2 inch thick. Cut into 8 wedges; separate slightly. Bake at 425° for 12 to 15 minutes or until very lightly browned. Brush with melted butter.

Below 3500 ft: Increase baking powder to 1 Tablespoon. Bake 12 to 16 minutes at 400° F ( I haven't tried the lower elevation adjustments myself).