Wholemeal and Rye Scones

5 from 1 vote

Make these Mini Wholemeal and Rye Scones using a mix of Wholemeal Flour and Dark Rye Flour. You can forgo the whipped cream and serve spread with butter and seasonal berries such as fresh strawberries.

Prep Time10

Cook Time15

Total Time25

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: Rye Flour, Rye Scones

Servings:

Calories: 169kcal

Author: Lynn

Equipment

1 Baking Tray
4cm round Scone Cutter

Ingredients

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

Instructions

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.

Notes

Scones are best eaten fresh on the day they are made.

They will keep in an airtight container for a couple of days if not eaten straight away.

Baked scones will freeze well, make sure they are completely cold before you wrap and place them in the freezer. Bring back to room temperature before serving or warm in a moderate oven for a few minutes to refresh them.

Nutrition