Hearty rye scones with chocolate, coffee, and caraway!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
16
Yield:
16 scones
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

153 calories; protein 3.8g; carbohydrates 22.1g; fat 6.6g; cholesterol 15.3mg; sodium 170.1mg. Full Nutrition
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