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.
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.
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.
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.
Arrange scones one inch apart on baking stone. Brush scones with melted butter or heavy cream if desired.
Bake in middle of oven about 18 minutes, until pale golden. Cool on rack.