Using up what's left of my Dark Rye Flour, I made these Mini Wholemeal and Rye Scones using a mix of Wholemeal Flour and Organic Dark Rye Flour. You can forgo the whipped cream and serve spread with butter and seasonal berries such as fresh strawberries. They have a delicious nutty flavour which I love.
I'll be making more recipes using Whole Grain flours such as Wholemeal, Whole Wheat, Rye and Spelt, and have begun to write A Guide to Different Types of Flour. This simple guide lists some of the flours I use in my recipes, Spelt and Rye being some of my favourite whole grain flours.
This recipe for Chocolate Chip Rock Buns is a great place to begin your journey into baking with Spelt Flour.
Why You Will Like this Recipe
- These scones with Rye Flour and wholemeal flour will have more flavour than wheat flour.
- You can freeze the individual scones/scone dough ahead of time.
- The recipe will make large or smaller sized scones.
Ingredients Needed for This Recipe
Note: This is just an overview of the ingredients I used and why I used them. See the recipe card below for a full list of ingredients and quantities.
- Rye Flour - For this recipe, I used Dark Rye Flour. It has a wonderful nutty flavour and retains nutritious bran and germ in the flour.
- Wholemeal Flour - Also with a nutty flavour. If you don't have whole meal flour use all dark rye or a mix of light and dark Rye.
- Baking Powder - To give the scones a little lift.
- Ground sea salt - Optional. Table salt is fine. Omit if you are reducing your salt intake
- Butter - Fridge cold and cut into cubes to make the job easier when you begin mixing with flour to a breadcrumb texture.
- Soft Brown Sugar - You get a little more flavour when using brown sugar. Caster sugar is fine.
- Egg - Free range and organic if possible.
- Buttermilk - I find buttermilk adds moisture to scones.
- Milk for glazing - Not essential, but it helps add a little glaze and golden colour when baked.
Substitutions and Variations
- Use a mix of Dark and Light Rye Flour along with a mix of wholemeal flour.
- Replace the butter with Margarine.
- Substituting the buttermilk with Plain yoghurt or full fat milk is fine.
Step by Step Instructions
Below are some visual Step by Step Instructions for making Rye Scones. Preheat the oven to 190 C (fan assisted). Have ready a baking tray dusted with flour or line the tray with baking parchment if you wish.
Step 1: In a large bowl mix together the wholemeal flour, Dark Rye Flour, salt if using, sugar, and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.
Step 2: Using a food processor will speed up the process, mine took 10 seconds to turn into breadcrumbs.
Step 3: Make a well in the centre and add the beaten egg along with the buttermilk. Step 4: Using a cutlery knife, carefully bring everything together until you have a smooth dough. Try not to be tempted to add more liquid as it could make the scone dense and heavy.
Step 5: Roll out onto a lightly floured surface to no less than 3 cm thick, as these scones do not rise as much as other scones. Using a scone cutter measuring 4 cm across, cut out 8 – 9 mini scones. Arrange these on the prepared baking tray dusted with a little flour. Glaze the top of the scones with a little milk if you wish.
Step 6: Bake in the oven for 12 -15 minutes or until baked with a light golden brown colour. Leave to cool on a wire rack.
You could serve these bite size Rye scones while still warm, spread with butter and slices of fresh strawberries. Or with Clotted cream and fresh Strawberry Jam served either the Devon way - cream first, then jam on top. Or the Cornish way Jam first with cream on top. Both ways taste great.
Tip 1: Serve on the day they are made while still warm.
Tip 2: Make the dough ahead of time. Cut into portions and freeze until required.
Frequently Asked Questions.
Freeze scones baked or unbaked. Bring back frozen baked scones to room temperate before serving or warm for a few minutes in a moderate oven. The individually frozen dough will need an extra few minutes of baking time than the recipe says.
Rye flour is packed full of flavour making these scones utterly delicious.
Scones are always best eaten on the day they are made. If you are not going to eat them straight away, keep them in an airtight container for up to a couple of days. Warm in a moderate oven for a few minutes before serving
Room Temperature: Scones are always best eaten on the day they are made.
Fridge: You could make the dough ahead of time and keep it in the fridge for a day or so before baking.
Freezer: Once baked, they will freeze well, bring back to room temperature before serving or ideally place them in a moderate oven for a couple of minutes to warm through. You can also freeze individual scones unbaked. Bake according to the recipe, but allow a few extra minutes of baking time.
More Recipes Using WholeGrain Flour that you May Like.
I have a few recipes using wholegrain flour, below are just a few of them.
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you have any questions or used alternative ingredients.
Wholemeal and Rye Scones
- 1 Baking Tray
- 4cm round Scone Cutter
- 125 g Stoneground Dark Rye Flour
- 100 g Wholemeal Flour
- 1 ½ teaspoon baking powder
- Pinch of ground sea salt optional
- 75 g butter fridge cold cut into cubes
- 25 g soft brown sugar
- 1 egg medium size (lightly beaten)
- 5 tablespoon buttermilk
- Milk for glazing. Optional
- Preheat oven to 190 C fan oven. Have ready a baking tray dusted with flour or lined with baking parchment.
- In a large bowl mix together the wholemeal flour, Dark Rye flour, salt if using, sugar and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Using a food processor will speed up the process.
- Make a well in the centre and add the beaten egg along with the buttermilk and carefully bring everything together until you have a smooth dough.
- Roll out on a slightly floured surface to no less than 3 cm thick, as these scones do not rise as much as other scones. Using a scone cutter measuring 4 cm across, cut out 8 – 9 mini scones. Arrange these on the prepared baking tray dusted with a little flour. Glaze the top of the scones with a little milk.
- Bake in the oven for 12 -15 minutes or until baked with a light golden brown colour. Leave to cool on a wire rack. Serve these bite size Rye scones spread with butter and slices of fresh strawberries.
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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