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, and place on a greased or buttered baking sheet.

Cut the dough all the way through into 8 wedges, but do not separate. Brush top lightly with beaten egg.

Bake for 18 to 20 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).