Rye Caraway Scones
Elevate your breakfast or tea-time spread with these delightful Rye Caraway Scones, a unique twist on the classic scone recipe. Made with nutty rye flour and aromatic caraway seeds, these scones deliver a rich, earthy flavor that pairs beautifully with sweet honey or savory toppings. Cold, buttery layers ensure a tender, flaky texture, while a touch of buttermilk adds tangy balance. Perfectly golden in just 15 minutes, these rustic scones can be finished with a sprinkle of coarse sugar or sea salt for extra crunch and flair. Whether served warm with butter or alongside your favorite spreads, these Rye Caraway Scones are a versatile and wholesome treat that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Rye flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Caraway seeds
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Buttermilk
- 1 large Egg
- 1 tablespoon Honey
- 1 tablespoon Optional: coarse sugar or sea salt for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rye flour, all-purpose flour, baking powder, baking soda, salt, and caraway seeds.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a smaller bowl, whisk together the buttermilk, egg, and honey until well combined.
Pour the wet mixture into the dry ingredients and gently stir with a fork until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and knead gently 3–4 times to bring it together. Pat it into a round disk about 1 inch thick.
Using a sharp knife or a pastry cutter, slice the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle coarse sugar or sea salt on top of each scone for added texture and flavor.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown on the edges and firm to the touch.
Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite spreads or toppings.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 40.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 363 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
