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.

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