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Rye bread scones
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Total Time:
40 minutes
Delicious savory scones, perfect for a ploughman's lunch or served warm with butter. Easy to make and enjoy.
Ingredients:
  • olive oil
  • 500 g natural yoghurt
  • 250 g stoneground rye flour
  • 250 g self-raising flour plus extra for dusting
  • 1 heaped teaspoon bicarbonate soda
  • 1 teaspoon runny honey
  • 2 large free-range eggs
  • 3 tablespoons organic jumbo oats
Instructions:
  • - Preheat the oven to 190°C/375°F/gas 5 and grease two large baking trays. - In a large mixing bowl, combine yoghurt, flours, bicarbonate of soda, honey, 1 egg, and a pinch of sea salt. Mix until just combined, then shape the dough into a ball with your hands. - On a floured surface, flatten the dough into a 2.5cm thick disc. - Use a 5cm crinkle cutter to stamp out 24 rounds, placing them on the greased trays. - Brush the scones with beaten egg and sprinkle oats on top. - Bake in the center of the oven for 20 to 25 minutes until puffed up and golden.

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