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caraway currant scones

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

yield 8 scones
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For caraway currant scones

  • 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)

How To Make caraway currant scones

  • 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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