Caraway-Dill Scones

These Caraway-Dill Scones are a perfect addition to any spring-themed afternoon tea event. 

Caraway-Dill Scones

2015-03-20 02:12:37

Yield: 18 scones

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Ingredients

1. 1¼ cups all-purpose flour
2. 1 teaspoon baking powder
3. ¼ teaspoon salt
4. ⅛ teaspoon freshly ground black pepper
5. ¼ cup unsalted butter, well chilled and diced
6. 2 tablespoons chopped fresh dill
7. 2½ teaspoons caraway seeds, divided
8. 1 teaspoon dried dill
9. ½ cup heavy whipping cream
10. 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, combine flour, baking powder, salt, and pepper. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add fresh dill, 2 teaspoons caraway seeds, and dried dill, stirring to combine. Gradually add cream, stirring until mixture just comes together.
3. On a lightly floured surface, roll dough to 3/4-inch thickness. Using a 11/2x3/4-inch leaf-shaped cutter, cut as many scones as possible. Repeat, re-rolling scraps once.
4. Place scones on prepared baking sheet. Using a pastry brush, lightly brush tops of scones with olive oil. Sprinkle remaining 1/2 teaspoon caraway seeds over tops of scones.
5. Bake until light golden brown, approximately 12 to 15 minutes. Cool for 5 minutes before serving.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime March/April 2010