Rye Caraway Scones

1. 1

   Preheat oven to 400u00b0; lightly butter a baking sheet.

2. 2

   In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.

3. 3

   Cut butter into 1/2-inch cubes; sprinkle them over the flour mixture.

4. 4

   Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.

5. 5

   Stir in the buttermilk and knead until combined; knead in currants, if using.

6. 6

   With lightly floured hands, pat the dough into a 1/2 inch thickness on a lightly floured cutting board.

7. 7

   Using a 2 1/2 inch round biscuit cutter or glass, cut out rounds from the dough.

8. 8

   Gather the scraps together and repeat until all the dough is used.

9. 9

   Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.

10. 10

    Remove baking sheet to a wire rack; cool 5 minutes.

11. 11

    Using a spatula, transfer scones to a wire rack to cool.

12. 12

    Serve warm, or cool completely and store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.