1. Preheat oven to 425F.

2. In a bowl, combine the first 7 ingredients.

3. Cut in butter until mixture resembles coarse crumbs.

4. In a bowl, whisk egg and buttermilk; add to the dry ingredients.

5. Turn onto a lightly floured surface; knead 6 to 8 times.

6. Pat or roll dough into two 6-inch circles.

7. Place on a greased baking sheet.

8. Score the surface with shallow cuts to mark 6 wedges on each. Put aside and make the topping.

Topping:

1. For the topping, in a skillet, saute onions in butter until tender.

2. Remove from the heat.

3. Stir in the brown sugar, rosemary and thyme.

4. Spread over the dough.

Bake at 425F for 20 to 25 minutes or until golden brown.

Cut into wedges.