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
  1. Preheat oven to 400°F degrees.
  2. Coat a cookie sheet with cooking spray.
  3. In a large bowl, combine the flower, sugar, baking powder and salt.
  4. 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.
  5. Stir in the caraway seeds.
  6. Add the beer and stir until a sticky dough forms.
  7. Knead the dough a few times until it is smooth.
  8. Pat dough into an 8-inch round.
  9. Cut dough into 8 wedges.
  10. Carefully transfer wedges to the baking sheet with a spatula, placing them at least 2 inches apart.
  11. Brush tops lightly with beaten egg.
  12. Bake for 15 to 18 minutes or until golden.
  13. Cool on pan 5 minutes, then remove and cool on rack for 5 minutes.
  14. 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).

Ready in: 38 Min

Recipe editor Patricia Mitchell