Dark Rye Scones Recipe
- 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
- 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.