Caraway Scones with Lemon Butter

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold butter cut into pieces
  • 1 to 2 teaspoons caraway seeds
  • 3/4 cup flat beer
  • 1 egg, lightly beaten
Preheat oven to 400°F degrees. Coat a cookie sheet with cooking spray.

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 Butter

Combine 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).

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