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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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.
Nutrition 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.
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Reviews

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Average Rating:
  • kyliebrown
    May 8, 2020

    This was great! My family loved them, I even made some for my parents. Thanks so much.

  • MJ
    Mar 25, 2020

    My grandmother made these for me when I was a little girl. Nobody in the family had the recipe, so I was really hoping this would be the same as hers. It was right on, and brought back so many wonderful memories. It was so easy to make and the scones turned out light and buttery. I didn't change anything in the recipe, it was perfect! Thank you for sharing.

  • slmacbeth
    Oct 30, 2017

    I'm a terrible hand with bread, normally, but these were very easy to make, and turned out nice and light and buttery.

  • regard
    Feb 19, 2011

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

  • princessvess
    Mar 8, 2010

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

  • hullhome
    Mar 29, 2009

    No comment left