If you're looking to enjoy a baked treat that's distinct and flavorful, you'll love these Delicious Cinnamon 100% Rye Flour Scones with Spiced Glaze. Made entirely with 100% rye flour, this recipe eliminates the need for all-purpose flour. Whether you're new to baking or a seasoned pro, I'll guide you through each step, with all the recipe testing already done so you can enjoy perfect scones every time.
If you love rye flour as much as I do, let me suggest a few other rye flour recipes I think you will love.
- Fudgy salted chocolate rye flour brownies
- Crispy rye flour waffles
- Soft homemade blueberry rye muffins
- Flaky rye flour buttermilk biscuits
- Fluffy rye flour pancake recipe
Secrets to the perfect scones
- Use Cold Ingredients: Keep your butter, eggs, and any other dairy ingredients cold. This helps create a flaky texture as the cold butter melts during baking, creating steam that lifts the dough.
- Handle the Dough Gently: Overworking the dough can lead to tough scones. Mix the ingredients until just combined and handle the dough as little as possible when shaping.
- Use a Pastry Cutter or Grate the Butter: To incorporate the butter into the flour, use a pastry cutter or grate the butter using a box grater. This ensures small, even pieces of butter throughout the dough.
- Don’t Overmix: When adding liquid ingredients to the dry mix, stir just until the dough comes together. Overmixing can lead to dense scones.
- Chill the Dough Before Baking: After shaping the scones, refrigerate them for at least 15-30 minutes before baking. This helps the scones maintain their shape and promotes better rise.
- Use a Hot Oven: Preheat your oven to the correct temperature (usually around 400-425°F or 200-220°C) before baking. A hot oven helps the scones rise quickly and develop a nice crust.
- Cut Cleanly: When cutting the dough into scone shapes, use a sharp knife or a biscuit cutter and press straight down without twisting. Twisting can seal the edges and prevent the scones from rising properly.
- Add a Wash for a Golden Top: Brush the tops of the scones with an egg wash or a little milk before baking to achieve a golden, glossy finish.
- Test for Doneness: Scones should be golden brown and feel firm to the touch. You can also insert a toothpick into the center; if it comes out clean, they’re done.
- Cool on a Wire Rack: After baking, transfer the scones to a wire rack to cool slightly. This prevents them from becoming soggy on the bottom from trapped steam.
Ingredients
- Rye flour- I use dark rye as I mill my own grains, but you can also use light or medium rye flour for a milder rye flavor.
- Granulated sugar- You can omit this if you want, but I think the scones are so much better with it.
- Baking powder- Whole grain flour, like rye flour, needs a little more lift than refined flour. For this reason, a few teaspoons of baking powder are needed.
- Cinnamon- Ground cinnamon
- Salt- it won’t take much salt, but it helps to enhance the flavors.
- Butter- what is a good scone without plenty of butter?
- Milk- Be sure the milk is chilled.
- Plain Greek yogurt- I like to use it to soften the scones.
- Eggs- One egg is for the dough and the other is for the egg wash on top.
- Vanilla- another ingredient used to enhance the flavors in the dough and the cinnamon glaze.
- Raw sugar- for topping the scones.
- Powdered sugar- for the glaze on top.
How to make
Start by mixing together the dry ingredients in a medium-sized bowl- the rye flour, baking powder, salt, granulated sugar, and cinnamon. Set it aside.
In another, smaller bowl, mix together the milk, Greek yogurt, egg, and vanilla.
Cut the butter into ½-inch chunks- be sure it is chilled. Add it to the dry ingredients and cut it into pea-sized pieces with a pastry cutter or with your hands. The key is keeping is cold, so work quickly.
Add in the wet ingredients and mix together quickly. Turn it out onto a floured surface and knead it gently. The dough will be sticky, but don’t stress, rye flour absorbs a lot of moisture.
Form into your scones- I did a round shape, but you can do a triangle, square, or whatever you want. Place the shaped scones on a parchment-lined baking sheet and right into the fridge.
These will need to chill for at least 15 minutes. While it is chilling, preheat the oven to 400 degrees.
Mix together your egg wash of egg and milk or heavy cream. Brush the top of the scones with the egg wash and sprinkle with the raw sugar.
Move to the oven and bake for 12-15 minutes. They will be lightly browned around the edges and fluffy.
Remove from the oven and let them cool slightly. Mix together the spiced glaze and drizzle it over the top of the scones.
Best tips
- These scones are best eaten the day you bake them. As it is a 100% whole grain scones with no preservatives, they will be a little dry the day after.
- You can make these scones ahead and freeze them before the baking step. Freeze them in a single layer on a parchment-lined baking sheet. Once they are frozen, you can store them in a freezer-safe ziplock bag. Thaw them in the fridge overnight, then bake as directed.
- You can also make these a rye blend scone. Use 1 cup of rye flour and 1 cup of all-purpose flour. Reduce the water by 2 tablespoons.
- Adding in 1 cup of mini chocolate chips is a delicious way to mix this recipe up.
- You can also add 1 cup of fresh blueberries as well.
Delicious Cinnamon 100% Rye Flour Scones With Spiced Glaze
Ingredients
- 2 cups rye flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup chilled butter
- ⅔ cup milk
- ¼ cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla
Scone topping
- 1 egg
- 2 tablespoons heavy cream or milk
- 2 tablespoons raw sugar
Spice glaze
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2-4 tablespoons milk This is a variable- you decide how thick you want the glaze. I used 2 tablespoons in mine.
Instructions
- Start by mixing together the dry ingredients in a medium-sized bowl- the rye flour, baking powder, salt, granulated sugar, and cinnamon. Set it aside.
- In another, smaller bowl, mix together the milk, Greek yogurt, egg, and vanilla.
- Cut the butter into ½-inch chunks- be sure it is chilled. Add it to the dry ingredients and cut it into pea-sized pieces with a pastry cutter or with your hands. The key is keeping is cold, so work quickly.
- Add in the wet ingredients and mix together quickly. Turn it out onto a floured surface and knead it gently. The dough will be sticky, but don’t stress, rye flour absorbs a lot of moisture.
- Form into your scones- I did a round shape, but you can do a triangle, square, or whatever you want. Place the shaped scones on a parchment-lined baking sheet and right into the fridge.
- These will need to chill for at least 15 minutes. While it is chilling, preheat the oven to 400 degrees.
- Mix together your egg wash of egg and milk or heavy cream. Brush the top of the scones with the egg wash and sprinkle with the raw sugar.
- Move to the oven and bake for 12-15 minutes. They will be lightly browned around the edges and fluffy.
- Remove from the oven and let them cool slightly. Mix together the spiced glaze and drizzle it over the top of the scones.
Did you make this recipe? Let me know!