1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Place 4 TBSP butter (8 TBSP for 4 servings) in freezer. TIP: Don’t cut the butter into pieces! Keeping it whole will make it easier to grate in Step 3.
Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Halve, peel, and cut onion into 1-inch-thick wedges.
Toss carrots and onion on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until veggies are tender and lightly browned, 20-25 minutes. Remove from oven; reduce oven temperature to 375 degrees (you’ll bake the scones at this temperature in Step 5).