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
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
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 :
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.
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