Caraway Currant Scones

Susan Feliciano

By
@frenchtutor

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.


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Serves:

8 scones

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Flour
Regional Style: English
Other Tags: Quick & Easy, Heirloom
Hashtag: #Bisquick