Best Rye Wheat Scones Recipes

RYE WHEAT SCONES

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.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

RYE CARAWAY SCONES

Steps:

• 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.