Caraway Scones with Lemon Butter
In a large bowl, combine the flower, sugar, baking powder and salt.
Cut the butter into the flour mixture with a pastry blender, fork or two knives (whatever works best for you) until mixture is consistency of coarse crumbs. Stir in the caraway seeds. Add the beer and stir until a sticky dough forms.
Knead the dough a few times until it is smooth. Pat dough into an 8-inch round.
Cut dough into 8 wedges. Carefully transfer wedges to the baking sheet with a spatula, placing them at least 2 inches apart. Brush tops lightly with beaten egg.
Bake for 15 to 18 minutes or until golden. Cool on pan 5 minutes, then remove and cool on rack for 5 minutes. Serve warm with Lemon Butter.
Lemon ButterCombine 1/4 cup (1/2 stick) softened butter, 2 teaspoons finely chopped parsley, 1/2 teaspoon fresh lemon zest and 1/2 teaspoon lemon-pepper seasoning (optional).
Recipe editor Patricia Mitchell
Online Since 1997
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