Heat butter in a medium skillet over medium/low heat until it melts. Add the sliced onions, mix to evenly coat in butter. Cover with a lid and cook for 25 minutes stirring regularly to prevent burning. Season with salt, mix, and remove from heat.

Once the onions are caramelized, remove from the pan, and chop them into bite sized pieces. Let them cool while you gather scone ingredients.

In a large mixing bowl, whisk together the flour, baking powder, onion powder, garlic powder, salt, sugar, and black pepper.

Add the cold cubed butter and use a pastry blender to work the butter into the flour until the bitter is about the size of peas. Chill the whole bowl in the freezer for 15 minutes while you preheat the oven to 400 degrees F.

Line two large baking sheets with parchment paper or grease two cast iron skillets. Set off to the side.

Add the sour cream, buttermilk, and onions to the flour mixture. Use a spoon to mix until a shaggy dough forms. Turn the bowl out on to a flat surface. Press and lightly knead into a large, 1/2 inch thick rectangle.

Use a 3 inch circular biscuit cutter/cookie cutter to stamp out 12-14 scones. Transfer the cut out scones to the skillets or baking sheets.

Add the egg to a small mixing bowl, lightly beat the egg, and then brush each top of the scones with the egg wash making sure to get all around the edges.

Bake the scones for 18-20 minutes until golden brown.

Scones will keep in a sealable freezer safe storage bag for up to 2 months. Scones will keep in the fridge in a sealed container for 1 week.