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Friday, January 1, 2016

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.

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