Best 2 Dark Rye Scones Recipes
Indulge in a delightful journey of flavors with our comprehensive guide to dark rye scones. These delectable treats are a perfect blend of tradition and innovation, offering a symphony of textures and tastes. From classic dark rye scones to indulgent variations like cranberry-orange and savory cheese, this article presents a diverse collection of recipes that cater to every palate. Whether you prefer a simple yet satisfying scone or one bursting with sweet or savory fillings, we have you covered. Embark on a culinary adventure and discover the perfect dark rye scone recipe to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
DARK RYE BREAD
Very good!!! The extra sugar makes for a better rise.
Provided by knowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Basic cycle, and press Start.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g
SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY
Steps:
- Put the butter in the freezer until solid, at least 45 minutes.
- In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
- Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
- Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
- Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
- On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
- Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 215 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use a sharp knife to cut the butter into the flour mixture. This will help to create a light and flaky scone.
- Be sure to work the dough quickly and gently. Overworking the dough will make the scones tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
- To make sure the scones are cooked through, insert a toothpick into the center of one. If it comes out clean, the scones are done.
- Serve the scones warm with your favorite toppings, such as butter, jam, or honey.
Conclusion:
These dark rye scones are a delicious and easy-to-make treat that are perfect for any occasion. With their hearty flavor and moist texture, they're sure to be a hit with everyone who tries them.
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