½ cup plus 1 tablespoon heavy whipping cream, divided
⅓ cup sour cream
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, dried onion, sugar, caraway seed, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
In a small bowl, combine ½ cup cream and sour cream, whisking until smooth. Add to flour mixture, stirring to incorporate. (Mixture will be crumbly and will not come together.) Continue to work dough gently with hands until dough comes together.
Turn dough out onto a lightly floured surface. Knead gently 4 to 5 times. Roll dough to a ½-inch thickness. Using a 2¼-inch square cutter, cut 8 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush lightly with remaining 1 tablespoon cream.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. Let cool completely.