Caraway Scones Recipe
Caraway Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 197 calories, 7g fat (4g saturated fat), 44mg cholesterol, 284mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Caraway Scones in Taste of Home August/September 2002, p19

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regard User ID: 587286 105647
Reviewed Feb. 19, 2011

"I used 1 cup of unbleached flour and 1 cup of rye flour - excellent!!"

MY REVIEW
princessvess User ID: 1353196 112475
Reviewed Mar. 8, 2010

"My husband and I just love this recipe. easy to make and it is yummy!"

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