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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. 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. Yield: 8 servings.
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