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.
prep time
10 Min
cook time
20 Min
method
Bake
yield
8 scones
Ingredients
- 1 1/2 cups biscuit baking mix, such as bisquick
- 1 tablespoon sugar
- 1/2 cup buttermilk
- 1/4 cup dried currants
- 1 tablespoon caraway seeds, lightly toasted
- - melted butter (optional)
How To Make caraway currant scones
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Step 1Preheat 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. -
Step 2Place 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.
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Step 3Turn 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.
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Step 4Arrange scones one inch apart on baking stone. Brush scones with melted butter or heavy cream if desired.
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Step 5Bake in middle of oven about 18 minutes, until pale golden. Cool on rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Category:
Biscuits
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#Heirloom
Keyword:
#Bisquick
Method:
Bake
Culture:
English
Ingredient:
Flour
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