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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Hearty rye scones with chocolate, coffee, and caraway! Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Pour rye berries into a shallow baking dish.
2. 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.
3. Increase oven heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 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.
5. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cut each circle into 8 wedges. Serve warm.
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