I find the flavour of caraway unique, with a lovely perfume – but not a perfume you’d wear! It works wonderfully in breads, to lift them from simple and standard to airy and aromatic. These little scones are the perfect weekend morning snack or why not serve as part of a brunch!
- 250g self raising flour
- ½ teaspoon salt
- ½ teaspoon caraway seeds
- 50g unsalted butter (chopped if chilled)
- 1 egg
- 100ml milk
- 25g unsalted butter (for frying)
Make the scones: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line a baking tray with non-stick baking paper.
Mix the flour, salt and caraway seeds together in a large bowl. Rub in the 50g butter using your fingertips until it is no longer visible. Lightly beat the eggs in a jug then mix in the milk. Pour this mixture into the bowl with the flour mix. Using a butter/table knife combine the wet and dry ingredients until they come together into a dough. Be careful not to overwork. Tip the dough onto a lightly floured surface.
Gently pat the dough out to 4cm (about an inch and a half) thick, fold in half and pat out to 4cm again. Repeat the patting and folding twice more, working gently, until you achieve an even dough. Split the dough in two, then shape into rounds and pat out to 3cm thick. Cut the circles of dough into eighths.
Heat half the 25g butter in a frying pan over a medium heat until the butter is melted and bubbling. Carefully fry half of the eighths on one side until golden brown – this should take no longer than a minute – then place the eighths on the prepared baking tray, golden side up. Clean the pan and repeat with the remaining eighths.
Bake for 12-15 minutes until the scones are risen, the sides look dry and the bases are starting to brown. Transfer to cool on wire racks. Serve with butter.