These Rye Bread Scones combine the hearty flavour of rye with the lightness of self-raising flour for a delicious and healthy treat. Perfect for breakfast or a snack, they are easy to make and packed with nutritious ingredients.
Ingredients:
- Olive oil (for greasing)
- 500g natural yoghurt
- 250g stone-ground rye flour
- 250g self-raising flour, plus extra for dusting
- 1 heaped teaspoon of bicarbonate of soda
- 1 teaspoon liquid honey
- 2 large free-range eggs
- 3 tablespoons jumbo organic oats
Method of cooking:
Preheat the oven to 200°C, or 180°C for a fan oven. Lightly grease a baking tray with olive oil or line with greaseproof paper.
In a large mixing bowl, combine the rye flour, self-raising flour and bicarbonate of soda. Mix well to ensure the bicarbonate is evenly distributed.
In a separate bowl, whisk together the plain yoghurt, honey and eggs.
Make a well in the centre of the dry ingredients and pour in the yoghurt mixture. Stir gently to combine, taking care not to overmix. The dough should be slightly sticky but manageable.
Dust your work surface with a little self-raising flour. Turn the dough out onto the floured surface and gently knead a few times to bring it together. Roll the dough into a round about 2.5cm (1 inch) thick.
Use a floured pastry cutter to cut out scones from the dough, rolling over any excess if necessary. Place the scones on the prepared baking tray.
Brush the tops of the scones with a little olive oil and sprinkle with the jumbo oats for a crunchy topping.
Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through. They should sound hollow when tapped on the base.
Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature with your favourite topping such as butter, jam or cheese.
