Rye Caraway Scones

READY IN: 1hr 2mins
YIELD: 10 scones




  • 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.