Easy Rye Scones Recipe (Tall & Flaky!)

These rye scones will tick all the boxes for a breakfast (or any other time!) indulgence-especially when you’re looking for something not too sweet, and easy to throw together!

Why You’ll Love This Rye Scones Recipe

I used to think that I didn’t like scones, because the few that I tried were hard and dry. Thank goodness, I was set straight when I tried a delicious, moist, flaky homemade scone!

These are easy to throw together, tall, soft, flaky and moist. They have delicious depth of flavor added by the rye flour, but they’re still mild enough to go really well with some good jam. They’re lightly sweet, so they’re perfect for when you want a breakfast sweet, but don’t have the time or the craving for cinnamon rolls or donuts.

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Tools & Equipment for Rye Scones

• Mixing bowls
• Kitchen scale: optional, but always my preferred method!
• Measuring cups & spoons
• Pastry cutter or forks
• Liquid measuring cup
• Baking sheet
• Pastry brush
• Knife

Ingredients for Rye Scones

• 1/2 cup (50 g) rye flour
• 1 1/2 cup (180 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (1 stick, 8 Tbsp) unsalted butter, cold
• 1/2 Tbsp molasses
• 3/4 cup (177 mL) whole milk
• heavy cream to brush on top of scones

How To Make Rye Scones: The Process

• Preheat the oven to 375 degrees Farenheit. Line a baking sheet with parchment paper and set aside.
• Grate your butter with a cheese grater or cut into small pieces with a sharp knife. Pop the butter in the freezer while you prep the dry ingredients.
• In a medium mixing bowl, whisk together flours, sugar, baking powder and salt.
• Add the cold grated butter and cut it in with a pastry cutter, until the butter is very small and the mixture has a slightly grainy texture.
• Add the molasses and milk. Stir (you can use the pastry cutter, or a fork works well) until the mixture forms a ball and is well combined. Don’t over mix.

• Place the ball of dough on your baking sheet and use your hands to press it out into a circle, about 7 inches in diameter.
• Brush a layer of heavy cream on top of the scones. Use a large knife to cut the scones into 8 equal triangles.

• Bake 30-35 minutes, until lightly browned.
• Enjoy fresh with butter and jam!

Alternatives & Frequently Asked Questions

How Should I Serve & Store Rye Scones?

Rye scones are great for breakfast, or as a snack alongside tea or coffee.

These are awesome split open, with butter and jam. (I love them with my homemade grape jelly).

Or take a traditional English approach, and serve them with berries and clotted cream!

If you won’t eat these in the first day or two of being baked, freeze them.

Substitutions/Alternatives

You could try swapping out the rye flour in this recipe for another whole grain flour, such as whole wheat flour or spelt.

For an even richer scone, swap out the milk for half and half.

Or, for a little extra sweetness, add some coarse sugar on top of the brushed cream, prior to baking!

Rye Scones

Carol Scheck

Flaky, tall, lightly sweet scones-the rye flour adds depth of flavor. Perfect with butter & jam.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 medium scones

Ingredients

  

1x2x3x

• 1/2 cup 50 g rye flour
• 1 1/2 cup 180 g all-purpose flour
• 1/4 cup 50 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup 1 stick, 8 Tbsp unsalted butter, cold
• 1/2 Tbsp molasses
• 3/4 cup 177 mL whole milk
• heavy cream to brush on top of scones

Instructions

 

• Preheat the oven to 375 degrees Farenheit. Line a baking sheet with parchment paper and set aside.
• Grate your butter with a cheese grater or cut into small pieces with a sharp knife. Pop the butter in the freezer while you prep the dry ingredients.
• In a medium mixing bowl, whisk together flours, sugar, baking powder and salt.
• Add the cold grated butter and cut it in with a pastry cutter, until the butter is very small and the mixture has a slightly grainy texture.
• Add the molasses and milk. Stir (you can use the pastry cutter, or a fork works well) until the mixture forms a ball and is well combined. Don't over mix.
• Place the ball of dough on your baking sheet and use your hands to press it out into a circle, about 7 inches in diameter.
• Brush a layer of heavy cream on top of the scones.
• Use a large knife to cut the scones into 8 equal triangles.
• Bake 30-35 minutes, until lightly browned.
• Enjoy fresh with butter and jam!

Notes

1. Try swapping out the rye flour for another whole grain flour, such as whole wheat or spelt!

2. You can also top these with some coarse sugar or sugar in the raw, for a little extra sweetness.

3. If you can't finish them fresh, these freeze well.

Tried this recipe?Let us know how it was!

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What Should I Make Next?

For another easy breakfast treat, try Brown Butter Rhubarb Muffins!

For more rye recipes, check out my rye archives here.