Rye Caraway Scones
- Ready In:
- 1hr 2mins
- 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.
Questions & Replies
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These scones were great! I fun new way to have your traditional rye and caraway. Since the rye flour is pretty dense, they scones didn't rise as much as most scones would, but if you leave the butter in pea-sized chunks when cutting into the flour, you still get a great flaky texture. These scones are pretty small if you want to yield 10 as the recipe says, but they are packed with flavor.