Buttermilk Raisin Scones with Caraway Seeds

Name: Buttermilk Raisin Scones with Caraway Seeds
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour, plus more for dusting; 1/4 cup Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes; 3/4 cup Cold buttermilk; 1/2 cup Raisins; 1 tsp Caraway seeds; 1 large Egg, for egg wash; 1 tbsp Milk or cream, for egg wash

(0 Ratings)

These tender, flaky scones are a wonderful way to enjoy a touch of traditional baking, perfect for a March morning or afternoon tea. Made with rich buttermilk, they boast a soft interior and a delicately crisp crust. Plump raisins add bursts of sweetness, while a subtle addition of caraway seeds provides a unique, aromatic depth, making them a comforting and flavorful accompaniment to your morning coffee or tea. They're simple to make and yield a satisfyingly rustic treat.

speichern

Buttermilk Raisin Scones with Caraway Seeds

Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyEasy

Equipment

Large mixing bowlBaking sheetPastry blender or forks

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
2
Add the cold butter cubes to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Stir in the raisins and caraway seeds until evenly distributed. Make a well in the center of the mixture and pour in the cold buttermilk. Mix with a fork or your hands just until the dough comes together; be careful not to overmix.
4
Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disc about 1-inch thick. Using a sharp knife or a round cookie cutter, cut the dough into 8-10 wedges or rounds. Place the scones on the prepared baking sheet.
5
In a small bowl, whisk together the egg and milk/cream to create an egg wash. Lightly brush the tops of the scones with the egg wash for a golden finish.
6
Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Let them cool slightly on a wire rack before serving. Enjoy warm with butter, jam, or clotted cream.

Nutrition

Calories280 kcal

Protein5g

Fat13g

Carbohydrates

Frequently Asked Questions

Can I freeze these scones?

Yes, you can freeze unbaked scones. Place them on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. Baked scones can also be frozen for up to 3 months and reheated.

Why is it important not to overmix the dough?

Overmixing develops the gluten in the flour, which can lead to tough, dense scones instead of light and tender ones. Mix just enough until the ingredients are combined.

What can I serve with these scones?

These scones are delicious on their own, but they pair wonderfully with butter, fruit jam, marmalade, or clotted cream. A cup of hot tea or coffee is the perfect accompaniment.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.