Best Caraway Scones Recipes

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SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY



Savory Scones With Onion, Currants and Caraway image

Provided by Melissa Clark

Categories     side dish

Time 45m

Yield 8 scones

Number Of Ingredients 15

8 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon caraway seeds
1 large red onion, peeled, halved through the root and thinly sliced crosswise
1 tablespoon extra virgin olive oil
Fine sea salt
130 grams rye flour (about 1 cup)
130 grams all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream plus more for brushing
1 large egg
1 teaspoon honey
1/3 cup dried currants or chopped raisins
Demerara (raw) or granulated sugar, for sprinkling
Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).

Steps:

  • Put the butter in the freezer until solid, at least 45 minutes.
  • In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
  • Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
  • Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
  • Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
  • On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
  • Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 215 milligrams, Sugar 6 grams, TransFat 0 grams

CARAWAY SCONES



Caraway Scones image

Brooke Staley of Mary Esther, Florida likes to serve these scrumptious scones alongside corned beef hash. They make a great addition to a soup and salad luncheon, too.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 cups all-purpose flour
4-1/2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 cup cold butter
1 egg
2/3 cup milk

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, caraway seeds and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. , Turn onto a floured surface; gently knead 6-8 times. Transfer dough to a greased baking sheet; pat into an 8-in. circle. Cut into eight wedges, but do not separate. Bake at 400° for 17-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 284mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 5g protein.

SAVORY DILL AND CARAWAY SCONES



Savory Dill and Caraway Scones image

These tender, tasty scones will melt in your mouth. The unique flavors of dill and caraway ensure that you won't soon forget this treat. Sally Sibthorpe Shelby Township, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon onion powder
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
2 teaspoons caraway seeds
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
6 tablespoons cold butter
1 large egg yolk
3/4 cup sour cream
1/2 cup ricotta cheese
4 teaspoons heavy whipping cream
Additional caraway seeds, optional

Steps:

  • In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Pat into two 6-in. circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

Nutrition Facts :

CARAWAY CURRANT SCONES



Caraway Currant Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Currant     Caraway     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

RYE CARAWAY SCONES



Rye Caraway Scones image

Make and share this Rye Caraway Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 1h2m

Yield 10 scones

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup rye flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons caraway seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, chilled
2/3 cup buttermilk
1/2 cup currants (optional)

Steps:

  • Preheat oven to 400°; lightly butter a baking sheet.
  • In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
  • Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
  • Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
  • Stir in the buttermilk and knead until combined; knead in currants, if using.
  • With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
  • Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
  • Gather the scraps together and repeat until all the dough is used.
  • Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
  • Remove baking sheet to a wire rack; cool 5 minutes.
  • Using a spatula, transfer scones to a wire rack to cool.
  • Serve warm, or cool completely and store in an airtight container.

CARAWAY CURRANT SCONES



Caraway Currant Scones image

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

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.

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