Rye Caraway Scones Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, caraway seeds and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. , Turn onto a floured surface; gently knead 6-8 times. Transfer dough to a greased baking sheet; pat into an 8-in. circle. Cut into eight wedges, but do not separate. Bake at 400° for 17-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Pat into two 6-in. circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

Steps:

• Put the butter in the freezer until solid, at least 45 minutes.
• In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
• Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
• Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
• Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
• On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
• Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown.

Steps:

• Preheat oven to 400°F. and lightly grease a baking sheet.
• Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar. Blend in cold butter with finger-tips until mixture resembles coarse meal. Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.
• On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk. Brush disk with melted butter and sprinkle with remaining teaspoon sugar. Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.
• Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack. Serve scones warm or at room temperature.

Steps:

• Preheat oven to 425 degrees.
• Combine the oats, flours, baking powder, sugar and salt in a bowl or in a food processor. Cut in butter until largest clumps are the size of a pea. Add eggs and milk and mix well. (The dough may be very soft or wet, but don't worry.).
• Sprinkle work surface with oats and caraway seeds, if desired. Turn dough onto it and pat into shape with floured hands.
• Transfer to a parchment-covered baking sheet. (Or omit the seeds and oats and pat into shape directly on parchment-covered-baking sheet.).
• Score deeply into 8 wedges.
• Bake for 15 to 20 minutes until golden.
• Pull wedges apart to serve.

Steps:

• Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
• Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
• Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
• Preheat the oven to 375, and let the bread rise until it is almost doubled.
• Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
• Spritz with water and place in the hot oven.
• Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
• * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.