Rye Wheat Scones
"Grainy, slightly sweet, crisp-edged and just irresistibly good with meats, soup or just butter and jam. Quick to mix in a food processor and can be patted into shape right on the baking sheet. The recipe is from Great Whole Grain Breads by Beatrice Ojakangas, a terrific bread book."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup quick-cooking oats or 1/2 cup old fashioned oats
- 1⁄2 cup whole wheat flour
- 1⁄2 cup rye flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 8 tablespoons butter
- 2 eggs
- 1⁄4 - 1⁄3 cup milk
directions
- 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.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
