Rye Scones
Rye Scones! You’ll love this hearty take on a classic buttermilk scone made with rye flour, honey and caraway seeds. These scones are perfect for breakfast and tea-time, or along-side a light lunch or dinner salad.
Table of contents
Why you should make these Rye Scones
When you taste these unusual scones you’ll be hooked by the blend of earthy and sweet flavors.
The rye flour gives the scones a hearty, slightly nutty taste. The honey adds a gentle sweetness that balances the rich tang of buttermilk.
Caraway seeds add a distinct and aromatic touch that is a classic partner for rye.
Best of all, if you’ve ever made scones you know how easy the process is. If you haven’t made scones before, you’ll be pleasantly surprised that such a delicious treat is so easy to make. No mixer or rolling pin required.
Ingredients
Ingredient Notes
- All purpose flour – Medium protein all purpose flour makes a scone that has enough structure to rise high in the oven, but also has a tender crumb.
- Rye Flour – Rye flour does not contribute gluten to the dough. So although the scone’s flavor is hearty, the texture is tender.
- Buttermilk – Acidic buttermilk tenderizes and flavors the scones. If you don’t have fresh buttermilk, buttermilk powder is the best substitute.
- Honey – The flavor of honey pairs wonderfully with the earthy rye flour. There’s just enough honey to lightly sweeten the dough.
Process Photos
See the recipe card for detailed measurements and instructions.
- Whisk together the dry ingredients in a large mixing bowl.
- Add the cubes of butter to the dry ingredients.
- Use your fingers to work the butter into small flakes.
- Pour the wet ingredients into the dry ingredients.
- Use a spoon or spatula to mix the dough until the flour is about 3/4 incorporated.
- Turn the shaggy dough out onto a lightly floured surface.
- Finish kneading the dough with well-floured hands just until the flour is incorporated.
- Use your hands to flatten the dough. Don’t use a rolling pin as this will toughen the dough.
- Pat the dough to a round about 3/4″ – 1″ thick.
- Use a 3″ biscuit cutter to cut the scones.
- Gather the scrapes and gently knead them together. Continue cutting scones until all the dough is used.
- Transfer the scones to a parchment lined half sheet pan. Brush the scones with buttermilk and sprinkle with caraway seeds.
- Bake the scones until they are golden brown.
- Cool on the tray. Serve slightly warm or at room temperature.
Storage
Scones are best the day they are baked but will keep at room temperature for 2-3 days. Baked scones should not be refrigerated. After the first day, briefly warm scones in a low oven (200F) to revive the texture.
Left over scones can be frozen for up to a month. Warm previously frozen scones in a low oven (200F) to revive the texture.
Work Ahead Tips
There are two ways to work ahead.
- Combine the dry ingredients in a large bowl and set aside at room temperature. Cube the butter and hold in the refrigerator. Combine the wet ingredients and hold in the refrigerator. When you’re ready to bake proceed with mixing the baking the scones.
- Completely mix and cut the scones. Line them on the tray then wrap the tray. Hold the scones in the refrigerator for up to 8 hours. The scones can be baked still cool from the refrigerator, but you may need to add a few minutes to the baking time.
How to Serve Rye Scones
Rye Scones can certainly be served as part of a traditional afternoon tea with clotted cream and jam.
They’re also very nice with butter and a drizzle of honey or fruit preserves for breakfast. We enjoyed them with cheddar cheese along side a big salad for a light dinner.
Spread plenty of butter on a day old scone and toast it on the griddle. Top the griddled scone with honey, preserves, cheese or scrambled eggs.
More Rye Recipes
More Scone Recipes
Rye & Caraway Scones
Ingredients
- 15 oz unbleached all purpose flour (3 cups, see note)
- 10 oz Rye Flour (2 cups)
- 1 tablespoon caraway seeds (plus more for topping)
- 2 tablespoons baking powder
- 1 teaspoon table salt
- 6 oz unsalted butter (cold, cut into ½" cubes)
- 2 large eggs
- 12 oz buttermilk (1 ½cups)
- 4 oz Honey (⅓ cup)
Instructions
- Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together 15 oz unbleached all purpose flour, 10 oz Rye Flour, 1 tablespoon caraway seeds, 2 tablespoons baking powder and 1 teaspoon table salt. Toss in 6 oz unsalted butter cubes. Use your fingers to break down the butter to small flakes (see process photos).
- Whisk together 12 oz buttermilk, 2 large eggs and 4 oz Honey. Add the buttermilk mixture to the dry ingredients all at once and mix until about 3/4 of the flour is incorporated. DON'T OVER MIX.
- Dump the shaggy dough onto a floured surface. Finish kneading with well-floured hands until all the loose flour is absorbed. Use your hands to pat the dough to a ¾"-1" thick round. Use a 3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
- Line the scones onto the prepared baking sheets, leaving at least 1" space between. Brush the tops of the scones with buttermilk and sprinkle with caraway seeds.
- Bake on the middle racks of the oven, flipping the trays after 10 minutes.
- The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.
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