Savory Scones With Onion Currants And Caraway Recipes

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.

SAVORY DILL AND CARAWAY SCONES

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.

CARAWAY CURRANT SCONES

Steps:

• 1. Preheat oven to 400°F and use a baking stone or a lightly greased cookie sheet. Lightly toast caraway seeds in a dry skillet on stove top, stirring for 3-4 minutes over high heat, till a popping sound is heard. Remove seeds immediately to a plate to cool and prevent burning.
• 2. Place baking mix into mixing bowl. Stir in buttermilk, sugar, currants, and caraway seeds until mixture forms a ball of dough that pulls away from sides of bowl. Add a little more baking mix if dough is too sticky or soft.
• 3. Turn out onto well-floured surface and knead 5 or 6 times. Form dough into a circle about 1" thick and cut into 8 wedges with a sharp floured knife.
• 4. Arrange scones one inch apart on baking stone. Brush scones with melted butter or heavy cream if desired.
• 5. Bake in middle of oven about 18 minutes, until pale golden. Cool on rack.