Best 8 Rye Wheat Scones Recipes

RYE WHEAT SCONES

Steps:

• 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.

SEEDED WHOLE-WHEAT SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
• Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
• Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
• Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

RYE CARAWAY SCONES

Steps:

• Preheat oven to 400°; lightly butter a baking sheet.
• In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
• Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
• Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the buttermilk and knead until combined; knead in currants, if using.
• With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
• Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
• Gather the scraps together and repeat until all the dough is used.
• Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
• Remove baking sheet to a wire rack; cool 5 minutes.
• Using a spatula, transfer scones to a wire rack to cool.
• Serve warm, or cool completely and store in an airtight container.

ONION-RYE SCONES

Steps:

• Preheat the oven to 350 degrees.
• Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
• In a small bowl, whisk the molasses together with the rice milk. Work into the flour mixture, adding enough rice milk to form a soft dough. If the dough is sticky, work in some additional flour.
• Transfer the dough to a well-floured board and knead briefly with floured hands.
• Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet. Score the round with a knife, about halfway through the dough, into 8 equal wedges.
• For the topping, heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Distribute the onion evenly over the scones, then lightly press them down with a spatula. Sprinkle with poppy seeds.
• Bake for 15 to 20 minutes, or until the tops are golden. Let cool somewhat before slicing.
• Per scone:
• Calories: 172
• Total fat: 5g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 29g
• Cholesterol: 0mg
• Sodium: 600mg

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

WHOLE WHEAT BANANA SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
• Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.

SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.