>Country rye scones

>Country rye scones

Ingredients list:
Rye flour 250g
Muscovado sugar 50g
Salt pinch
Baking powder 1 1/2 tsp
Bicarbonate of soda 1 tsp
Butter 50g
Buttermilk 125ml

Mix all dry ingredients in a big bowl: use the tip of your fingers to get a crumbly and light texture. Then slowly add the buttermilk until you have a nice moist ball. Add flour if too sticky. Knead lightly onto a floured surface then make a thick slab of it and cut out the scones with a scone cutter. Bake for 10min in a very hot oven.

I baked these for coffee with a friend and she brought in this lovely bramble and apple jelly which rich earthiness really matched the strong country flavour of the rye. A lovely combination to comfort and strengthen …

Diane Frost
Sent from my iPhone .

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