Directions

1. Preheat the oven to 350°. In a medium skillet set over low heat, melt 1 tablespoon of butter. Add the onions and cook, stirring occasionally, until they are deep brown, 30 to 40 minutes. Set aside to cool.

2. While the onions cool, in a medium bowl, sift the flour, sugar, baking powder, baking soda and kosher salt. Transfer to a food processor and add the remaining 1 stick cubed butter. Pulse until the mixture is crumbly with butter pieces no larger than a small pea. Turn the butter mixture out into a large bowl and stir in the Gruyère cubes.

3. In a medium bowl, whisk together the buttermilk and honey. Add the caramelized onions and gently stir the buttermilk mixture into the dry ingredients, mixing just to combine (a few dry spots are okay). Turn out onto a clean, lightly floured surface and gently pat into a 1½-inch thick circle. Use a lightly-floured 3-inch round cutter to stamp out circles and place them 3 inches apart on a parchment paper-lined baking sheet. Gather the scraps and press together and stamp to make more scones. Sprinkle with sea salt and pepper and bake until the scones are deep golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes.