Rye Scones With Cheddar and Herbs

While I generally prefer sweet scones, there is also a special place in my heart for savory scones too. These Rye Scones with Cheddar and Herbs are one of those savory scones I love!

If you like scones and want a few other recipes to try, what about these Fresh Strawberry and Lemon Scones? They are light and summery. Other savory scones I love are this Sundried Tomato and Olive Scones. They are all light, flaky, and delicious.

What Makes This Recipe Work?

The combination of the sharp cheddar and the herbs all mixed in the flaky scones is such a delicious combo! If you have not tried a savory scone, I hope these will be your first.

These are whole grain scones, making them a much healthier option than using refined flours. I used rye as it has such a great nutty flavor and is really good with cheese and herbs.

These are actually pretty simple to make. They are similar to making a biscuit which means everything needs to stay chilled and worked in quickly. Because of this, you can have these scones on the table in about 25 minutes.

Ingredients

• Rye flour- I grind rye berries in my Nutrimill grain mill, but you can also purchase rye flour if you prefer. If you don't have any local, I really like to use Bluebird Grain Farms. They are pretty close to me and I love their products.
• Salt- Kosher salt is my go-to for baking.
• Baking powder- this combined with the butter flakes will give you the rise you need for light flaky biscuits.
• Buttermilk- The acidity in the buttermilk works to create the rise as well as it reacts with the baking soda to give it rise as well.
• Egg- This will add to the richness of the scones.
• Butter- I like to freeze my butter so you can grate it.
• Sharp cheddar- You can use a milder cheddar, but sharpness will really give the best flavor.
• Chives- Make sure these are thinly sliced for the scones.
• Garlic- Fresh minced garlic will give you the best flavor.
• Heavy cream- you don't have to use this, but if you want a shinier top on the scones, you can brush them with this.

How To Make

• 

• 

• 

• 

• 

• 

• 

• 

Start by grating your frozen butter onto a plate and placing it in the freezer. You want this to stay frozen for as long as it can!

Next, add your dry ingredients to a bowl. Mix them well. In another small bowl or cup mix together the buttermilk and egg. Add the grated butter to the dry ingredients and mix it in with a fork or spoon. You want those little butter pieces to stay intact.

Next is the buttermilk mixture. Mix this in for about 30 seconds. It does not need to be fully mixed in. Add the chopped chives and grated cheese. Mix for a few seconds then turn it out onto the surface and knead for just a bit. You want it to come together, but not overmix.

Sprinkle the surface with a touch of flour, then gently press the dough onto it. Press it out until it is about 1 inch thick. Cut your biscuits out and place them on a parchment-lined baking sheet. I used a nesting biscuit cutter, it is 2 ½ inches. You can make these biscuits any size you want.

Chill in the freezer for about 5 minutes, then bake for 15-20. Remove and enjoy. These biscuits are so good!!

Notes

• The biggest thing to know about biscuit making is that you want everything to stay chilled until it hits the oven. When the chilled butter finally melts in the oven, it creates pockets all over the biscuits which will make them flaky and delicious.
• I used dark rye flour (pumpernickel flour) for these biscuits, but you can use lighter rye if the color and flavor bother you. Dark rye uses whole wheat berry, light rye is all-purpose rye, meaning some of the whole grain goodness has been sifted out. There is also medium rye, which is a go-between of the 2. Pumpernickel flour is the whole berry and is a darker color.
• While I used sharp cheddar, just know there is plenty of cheese you can use in this recipe. Want a milder cheddar, use it. I personally really like Gruyere cheese in my biscuits.
• You can also add in other spices if you like to this recipe. I kept it simple with just garlic, but basil, dill, parsley, or thyme go well with these biscuits as well.
• I really think these biscuits are best eaten the day you make them. I have thrown them in the fridge and heated them up the next day though. While they are good, they are really in their prime the day of!
• Eating a big bowl of soup with a few of these biscuits is pretty close to heaven. Or what about with your favorite salad. Who am I kidding though, they are good with pretty much anything!

Facts About Rye

• Rye is a grain that is closely related to wheat and barley. I love it for its deep rich flavor. This is particularly good when it comes to baking with chocolate. They are a match made in heaven.
• It is an ancient grain that grows well in cold climates, this is why it is used so much in Northern Europe, Russia, and Scandinavian countries.
• This grain is easy to grow and very hardy. It can even survive covered in snow!
• Wondering about the nutrition of rye flour, let me tell you. It is loaded with nutrients like iron, zinc, phosphorus, and magnesium. While other wheat flours are higher in protein, rye is higher in fiber.
• In European countries, it is common to see 100% rye bread. Here in the United States, it is typically blended for a lighter color and milder flavor.