Any St. Patrick’s Day tea isn’t complete without these Caraway-Dill Scones. A perfect addition to any spring-themed afternoon tea event.
Yield: 18 scones
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- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup unsalted butter, well chilled and diced
- 2 tablespoons chopped fresh dill
- 2½ teaspoons caraway seeds, divided
- 1 teaspoon dried dill
- ½ cup heavy whipping cream
- 2 tablespoons olive oil
- Preheat oven to 375°. Line a baking sheet with parchment paper; set aside.
- 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.
- 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.
- 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.
- Bake until light golden brown, approximately 12 to 15 minutes. Cool for 5 minutes before serving.
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