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Dark Rye Scones

Dark Rye Scones

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
sueb

sueb

Hearty rye scones with chocolate, coffee, and caraway!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pour rye berries into a shallow baking dish.
  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.
  3. Increase oven heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  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.
  5. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cut each circle into 8 wedges. Serve warm.
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