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Apr 26, 2007 09:30 AM

Killer Shaped Scone Recipe (w/raisins, currants, and kimmel, i.e. caraway seeds)

One of my college professors has done me oodles of favors and has asked for nothing in return until now. He knows I love to bake, so he's asked me if I have a great shaped (as opposed to dropped) scone recipe that would be reminiscent of what his Irish aunt used to make. He's told me the scones have raisins, currants, and kimmel (caraway seeds) inside, with granulated sugar on top. While I have several great scone recipes and feel like I could easily adapt them to fit his request, I'm wondering if anyone has THIS scone recipe, or one that is likely closer to it than what I have. Since I avoid caraway seeds at all costs, none of my scone recipes have them in it, and I'm not sure if simply adding them to one of my existing recipes would yield a delighful scone. Additionally, since I tend to prefer dropped scones as opposed to shaped ones, I don't have a ton of recipes to choose from.

Thanks in advance for any help you can provide. Ideally, I'd really only like tried and true recipe suggestions, if only because I really, really owe this individual and would hate to give him a recipe that hasn't been dutifully tested by fellow chowhounds. Thanks again!

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  1. The Bread Bible has a very good shaped scone recipe that I've made a few times, I'm pretty sure it doesn't have caraway seeds (and why do you avoid them at all costs?), but they make pretty triangles that are delicious fresh out of the oven. I don't have the book with me, but I could post the recipe when I get home if you'd like. I'm not sure they'd be Irish-like though, b/c she makes them using a folding technique so their nice and layer-y.

    4 Replies
    1. re: pigtowner

      I'm always curious about new recipes so even if it doesn't work for this purpose I'd still love it if you posted since I don't own The Bread Bible. About the caraway seeds, I don't like their taste, scent, or texture (I'm not a huge "seed" person in general), and I definitely am not a fan of them in sweet dishes, but I can understand how others wouldn't feel the same. Thanks again!

      1. re: Laura D.

        here you go:

        1 c. unsalted butter, cold
        4 1/4 c. unbleached flour
        1/2 c. sugar
        2 tsp. baking powder
        1/2 tsp. baking soda
        1/4 tsp. salt
        2 c. heavy cream
        1 c. currants (I've used raisins, cranberries and cut up fresh pear too)

        preheat oven to 400, use middle rack + baking stone or sheet

        1. cut up butter into 1 inch cubes and chill (or freeze 10 minutes)
        2. whisk together dry ingredients in a large bowl
        3. add the better and press the cubes into large flakes with your fingers
        4. stir in the cream until moistened and comes together in large clumps
        5. stir in currants (or other fruit)
        6. knead the dough in the bowl until it holds together, turn out on board
        7. lightly flour top of dough
        8. roll into a long rectangle 1 inch thick and 8 x 12 inches
        9. fold in thirds, lightly flour board again and rotate dough so the closed side faces to the left
        10. roll it out again and repeat the "turns" 3 more times (put in fridge if it gets too soft)
        11. roll out dough once ore, trim edges so that it will rise evenly (i think i skip that, i don't mind if they're craggy looking)
        12. cut the dough in half lengthwise so you have 2, 4 x 12 inch pieces
        13. cut each into triangles with a 3-inch base and place them on baking sheet lined with silpat or parchment, 1-inch spacing
        14. if the dough is soft, freeze for 15 minutes
        15. bake the scones on the hot stone or sheet for 15-20 minutes until edges begin to brown and tops are golden brown (200 on instant therm)
        16. cool on racks

        and she mentions a lemon poppy seed variation, using 3 T. poppy seeds and 2 T. lemon zest to flour mixture

        This is a really great recipe for straight out of the oven, it's a little less good after a day or two, the flakiness sort of disappears. I paraphrased from the book, so let me know if I missed something major :)

      2. re: pigtowner

        I would second that Rose B. Levy's recipe yields the most freakin' amazing scones ever. Could have something to do with the cup of butter and 2 c. heavy cream. But every time I make them people gush. I follow her directions to the letter, and the results are lovely, flaky, moist triangular scones. A little fussy, like all of her recipes, but as always they are worth the trouble. I can't imagine why you couldn't add caraway along with the currants.