dark rye scones

Ingredients

• Servings: 16
• 1 cup rye berries
• parchment paper
• 1 1/4 cups whole wheat flour
• 1/2 cup rye flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons baking powder
• 1 tablespoon instant coffee granules
• 1 teaspoon caraway seeds
• 1/2 cup butter
• 1/2 cup soy milk
• 1/4 cup molasses

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). pour rye berries into a shallow baking dish.
• 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.