Rye Wheat Scones Recipes

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.

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.