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: 20 mins
• 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

1. Preheat oven to 425 degrees.
2. 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.).
3. Sprinkle work surface with oats and caraway seeds, if desired. Turn dough onto it and pat into shape with floured hands.
4. Transfer to a parchment-covered baking sheet. (Or omit the seeds and oats and pat into shape directly on parchment-covered-baking sheet.).
5. Score deeply into 8 wedges.
6. Bake for 15 to 20 minutes until golden.
7. Pull wedges apart to serve.