CARAWAY CURRANT SCONES
Looking for more ways to use caraway seed, very common in English cooking. It seems it was used in scones since about the 15th century. So I made up a recipe for scones using currants and caraway seed. Yummy! Served with butter and red current jelly.
Provided by Susan Feliciano
Categories Other Snacks
Time 30m
Number Of Ingredients 6
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.
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