Recipe writers approach kitchen time with a stopwatch. The Times ' scone recipe, as written, claimed to take 45 minutes. Once you subtract out the (fictitiously shortened) onion-cooking time, the one-minute caraway-seed-toasting time, the 15-to-17 minute baking time, and the 10-minute cooling time, that leaves the cook seven to nine minutes in the middle to mix the dough (including grating frozen butter into it), shape it, cut it into scones, and lay the scones out on a parchment-lined baking sheet. Oh, and somewhere in there, the onions needed to "cool completely." Isn't home baking soothing?