Rye & Caraway Scones
A hearty take on the classic buttermilk scone made with rye flour, honey and caraway seeds.
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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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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