savory Rye Flour Scones with Cheddar and Herbs
These delicious whole grain scones are the perfect addition to any meal!
Servings: 12
Ingredients
- 2 cups rye flour
- ½-1 teaspoon salt I used 1 teaspoon, but if prefer less salty food, use ½ teaspoon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk, chilled
- 1 egg
- 1 stick frozen butter
- 4 ounces grated sharp cheddar I like to grate it myself as it melts better.
- 3 tablespoons chopped chives
- 1 teaspoon minced garlic
- 1 tablespoon heavy cream this is optional. You can brush the tops with this before baking and they will have a shinier top.
Instructions
- Grate your butter onto a plate. Place that plate in the freezer until you are ready for it. Line a baking sheet with parchment paper and set it aside.
- Preheat your oven to 425 degrees. If you have the convection option on your oven, use it.
- Mix your buttermilk and egg together.
- In a medium-sized bowl add your flour, salt, baking powder, baking soda and mix them together.
- Add in the grated butter and mix with a fork or spoon. You want to disperse the butter, but not work it in too much.
- Next, mix your buttermilk mixture into the dry ingredients. Just mix it quickly, don't overdo it.
- Then add in the grated cheddar, chives, and garlic. Mix it in for a few seconds and turn it out onto your surface. Knead it gently until it all comes together. Next, sprinkle your surface with a little flour and press the dough on this until it is about 1-inch thick.
- Cut out your scones, I used a biscuit cutter, but you can also cut them into a triangle shape.
- Place them on your baking sheet and move quickly to the freezer for 5 minutes. Then, place in the oven and bake for 15-20 minutes.
- Remove from the oven and they are ready to go! You can eat them warm, my favorite way, or you can let them cool.
- They are best eaten the day you make them.
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!