In a skillet, melt the 2 tablespoons of butter over medium heat. Add the thinly sliced onions and cook them down, stirring occasionally, until they're soft and golden. This takes about 15-20 minutes. Don't rush this step. The slow cooking is what creates the sweetness. Once they're soft and starting to turn golden, stir in the brown sugar, crushed rosemary, and thyme. Cook for another minute or two, then remove from heat and set aside. You can make this ahead of time and reheat it before serving. It actually tastes better if you make it ahead because the flavors have time to meld.

Get your oven to 425 degrees. Grease a baking sheet. You can use cooking spray, butter, or parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, sugar, oregano, basil, salt, and garlic powder. Whisk these together really well so the baking powder and baking soda are distributed evenly and all the herbs are combined.

Add your cold, cut-up butter to the dry mix. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it looks like coarse crumbs. This is the step that creates that flaky texture. Those little butter pieces create pockets that steam up when baking. Don't skip this or rush it. Take a few minutes and actually do the work.

In a separate bowl, whisk together the egg and buttermilk. Add this to your dry ingredients and mix just until the dry ingredients are moist. Don't overmix. You want to combine everything without overworking the dough.

Turn the dough onto a lightly floured board. Knead it gently 6-8 times. You're just bringing everything together, not developing gluten. Pat the dough into two 6-inch circles. Place them on your greased baking sheet.

Using a sharp knife, score the surface of each circle with shallow cuts to make 6 wedges. Don't cut all the way through. Just score the surface. This helps the scones break apart cleanly after baking.

Spread the caramelized onion topping evenly over each scone circle. Make sure it's distributed fairly evenly so each wedge gets some topping.

Bake at 425 degrees for 20-25 minutes or until golden brown. Start checking around 20 minutes. Every oven is different. You're looking for the top to be golden brown and the scones to be baked through.

Let the scones cool for a few minutes on the baking sheet, then transfer to a serving plate. These are best served warm. Break along the score lines and serve the wedges.