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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light rye flour: 3/4 cup |
| granulated sugar: 2 Tbl |
| baking powder: 2 1/2 tsp |
| caraway seed: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1/3 cup (chilled) |
| buttermilk: 2/3 cup |
| black currants: 1/2 cup (optional) |
Rye Caraway Scones
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
17 min -
Servings
10 serving(s)
Tags
- Preheat oven to 400°; lightly butter a baking sheet.
- In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
- Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
- Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
- Stir in the buttermilk and knead until combined; knead in currants, if using.
- With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
- Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
- Gather the scraps together and repeat until all the dough is used.
- Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
- Remove baking sheet to a wire rack; cool 5 minutes.
- Using a spatula, transfer scones to a wire rack to cool.
- Serve warm, or cool completely and store in an airtight container.