Rye Wheat Scones

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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