Dark Rye Scones

Toasted, ground rye berries add a hearty texture to this not-too-sweet scone with a hint of coffee and caraway.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 153 Calories

Ingredients

• ½ cup butter
• ¼ cup unsweetened cocoa powder
• 4 teaspoons baking powder
• ¼ cup molasses
• ½ cup rye flour
• 1 ¼ cups whole wheat flour
• 1 teaspoon caraway seeds
• ½ cup soy milk
• 1 tablespoon instant coffee granules
• parchment paper
• 1 cup rye berries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Pour rye berries into a shallow baking dish.

Step 2

Bake in the preheated oven until lightly browned, about 20 minutes. Cool. Place rye berries in a blender or spice grinder and blend until coarsely ground; transfer to a bowl.

Step 3

Increase oven heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 4

Mix whole wheat flour, rye flour, cocoa powder, baking powder, instant coffee, and caraway seeds in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Add ground rye berries. Stir soy milk and molasses into flour mixture until combined; divide in half. Arrange dough on prepared baking dish and flatten each piece to a 1/2-inch thick circle.

Step 5

Bake in the preheated oven until golden brown, 12 to 15 minutes. Cut each circle into 8 wedges. Serve warm.