Caraway Scones Recipe

Caraway Scones Recipe photo by Taste of Home

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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.

This recipe is:

Quick

Diabetic Friendly

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Caraway Scones Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

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

Directions

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. Yield: 8 servings.

Nutritional Analysis: One scone (prepared with 2% milk) equals 197 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 284 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Caraway Scones in Taste of Home August/September 2002, p19