Savory scones are rich with caramelized onion

I love scones, sweet or savory, and I find it next to impossible to pass one up, especially when they’re still warm.

These kale and caramelized onion scones are perfection on their own, but they also make a delicious sandwich and go so well with soup.

In most scone recipes, heating the oven is the first step. For this recipe, you should first make the caramelized onions, which take a bit of time and require patience to become sweet, tender ribbons. I always make them with a wooden spoon in hand and a cup of water next to the stove. When the sugars stick to the pan and start to darken too quickly, and panic sets in, a splash of water and a good stir will lift them from the bottom of the pan so the sugars

don’t burn.

Tasty tips

You can make these scones ahead; just portion, cover and freeze. When it’s time to bake, pull them from the freezer and place on a parchment-lined sheet while the oven preheats to let the scones will thaw slightly. Bake a few extra minutes.

Virgin coconut oil has a coconut flavor, which is delicious but not for this recipe. Use refined coconut oil, which is flavorless.

The caramelized onions can be made ahead and stored covered in the fridge for up to five days. Make a big batch, because they taste awesome in any savory recipe.