Best Caraway Currant Scones Recipes

Caraway Currant Scones image

Yield Makes 4 scones, serving 2

Number Of Ingredients 8

1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoon sugar
2 1/2 tablespoons cold unsalted butter, cut into bits, plus 1/2 tablespoon melted unsalted butter
6 tablespoons well-shaken buttermilk
2 tablespoons dried currants
1/2 teaspoon crushed caraway seeds, toasted lightly

Steps:

Preheat oven to 400°F. and lightly grease a baking sheet.
Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar. Blend in cold butter with finger-tips until mixture resembles coarse meal. Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.
On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk. Brush disk with melted butter and sprinkle with remaining teaspoon sugar. Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.
Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack. Serve scones warm or at room temperature.

Caraway Currant Scones image

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 6

1 1/2 c biscuit baking mix, such as bisquick
1 Tbsp sugar
1/2 c buttermilk
1/4 c dried currants
1 Tbsp caraway seeds, lightly toasted
melted butter (optional)

Steps:

1. Preheat oven to 400°F and use a baking stone or a lightly greased cookie sheet. Lightly toast caraway seeds in a dry skillet on stove top, stirring for 3-4 minutes over high heat, till a popping sound is heard. Remove seeds immediately to a plate to cool and prevent burning.
2. Place baking mix into mixing bowl. Stir in buttermilk, sugar, currants, and caraway seeds until mixture forms a ball of dough that pulls away from sides of bowl. Add a little more baking mix if dough is too sticky or soft.
3. Turn out onto well-floured surface and knead 5 or 6 times. Form dough into a circle about 1" thick and cut into 8 wedges with a sharp floured knife.
4. Arrange scones one inch apart on baking stone. Brush scones with melted butter or heavy cream if desired.
5. Bake in middle of oven about 18 minutes, until pale golden. Cool on rack.