Savory Dill and Caraway Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 Ingredients:
2 cups king arthur unbleached all-purpose flour |
4-1/2 teaspoons sugar |
1 tablespoon onion powder |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
2 teaspoons caraway seeds |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon coarsely ground pepper |
6 tablespoons cold butter |
1 egg yolk |
3/4 cup sour cream |
1/2 cup ricotta cheese |
4 teaspoons heavy whipping cream |
additional caraway seeds, optional |
Directions:
1. 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.
2. 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. Yield: 1 dozen.
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