SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY
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
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
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
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
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 :
CURRANT SCONES
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
- Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 191 g, Fat 8 g, Fiber 1 g, Protein 4 g
IRISH SODA SCONES
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
- Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
- Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cover currants with warm water in a bowl and set aside to moisten.
- Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
- Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
- Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
- Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
- Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
CARAWAY CURRANT SCONES
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
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
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
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 SCONES
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 Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. 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 degrees F for 17-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 27.8 g, Cholesterol 40.1 mg, Fat 7.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 302.2 mg, Sugar 3.4 g
More about "caraway currant scones recipes"
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY
From keeprecipes.com
GOLDEN RAISIN AND CARAWAY SCONES RECIPE
From tablespoon.com
CARAWAY CURRANT SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
IRISH SODA SCONES - THE BOJON GOURMET
From bojongourmet.com
CARAWAY CURRANT SCONES RECIPE - FRIENDSEAT.COM
From friendseat.com
TEATIME MAGAZINE ON INSTAGRAM: “CURE A CASE OF THE MONDAY …
From instagram.com
CARAWAY SCONES RECIPE | TASTE OF HOME
GOLDEN RAISIN AND CARAWAY SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY RECIPE
From pinterest.com
CARAWAY SCONES RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
THE CHEESEBOARD’S CURRANT SCONES - BAKING BITES
From bakingbites.com
CARAWAY SCONES RECIPE | MYRECIPES
From myrecipes.com
CARAWAY SCONES - RECIPES | COOKS.COM
From cooks.com
ASTRAY RECIPES: CURRANT & CARAWAY SCONES
From astray.com
CURRANT SCONES - CTV
From more.ctv.ca
RECIPETHING - RYE CARAWAY SCONES
From recipething.com
CARAWAY CURRANT SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OATMEAL CURRANT SCONES - PALATABLE PASTIME
From palatablepastime.com
RYE CARAWAY SCONES ON BAKESPACE.COM
From bakespace.com
VEGAN SODA BREAD SCONES WITH CURRANTS AND CARAWAY - FARE ISLE
From fareisle.com
CURRANT SCONES - RECIPES - PAGE 7 | COOKS.COM
From cooks.com
CARAWAY RYE SCONES WITH ONIONS & GRUYERE | THE LEMON APRON
From thelemonapron.com
CARAWAY, CURRANT, AND ALMOND SCONES - TEATIME MAGAZINE
From teatimemagazine.com
CHEDDAR SCONES WITH CARAMELIZED ONIONS AND THYME - FEASTING …
From feastingathome.com
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY
From diningandcooking.com
IRISH SODA BREAD SCONES WITH CURRANTS AND CARAWAY | BAKING BREAD ...
From pinterest.ca
LEMON AND CARAWAY SCONES - FOOD HEAVEN
From foodheavenmag.com
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY RECIPE
From pinterest.com.au
TRADITIONAL ENGLISH CURRANT SCONES - THE MIGONI KITCHEN
From themigonikitchen.com
CARAWAY AND CURRANT BISCUIT RECIPE IS A LITTLE DIFFERENT AND THE ...
From steenbergs.co.uk
CURRANT, CRANBERRY & CARRAWAY SCONES - TEATIME MAGAZINE
From teatimemagazine.com
CARAWAY, CURRANT, AND ALMOND SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY RECIPE
From pinterest.co.uk
CARAWAY CURRANT SCONES | RECIPE IN 2021 | CURRANT SCONES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love