Food recipes
Rye Caraway Scones
Rye Caraway Scones Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices...
Rye Caraway Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, caraway seed
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried
Directions:
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 1/2-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 1/2 inch thickness on a lightly floured cutting board.
Using a 2 1/2 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, caraway seed
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried
Directions:
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 1/2-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 1/2 inch thickness on a lightly floured cutting board.
Using a 2 1/2 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.