If you like sourdoughs, you’ll probably like these buttermilk rye scones. I made them on a whim, wondering what rye flour would taste like in a pastry instead of bread one weekend aaaaaaaaaand I was instantly converted. They taste pretty amazing! The dark rye flour imparts a nutty and rich flavourful note that somehow, despite full knowledge of how much butter and sugar are in scones, made every bite feel wholesome and healthful. It. Is. Incredible. And buttermilk…mmm. You can’t ever go wrong using buttermilk in baked goods.
Serve with jam, butter and/or sharp cheese.
Buttermilk Rye Scones
Adapted from Joshna Maharaj’s Buttermilk Scones recipe, from the Toronto Star Cookbook.
Ingredients & Preperation
2 cups all-purpose flour
1 cup dark rye flour
1/3 cup of granulated sugar
3/4 teaspoons baking soda
1/2 teaspoons baking powder
pinch of salt
3/4 cup cold salted butter, cubed
1 1/3 cup cold buttermilk + 1/4 cup more for brushing tops
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, baking powder and salt. Add cubed butter to the flour and chill in the fridge for 10 minutes.
In the meantime, pre-heat oven to 425 F and line a baking sheet with parchment paper.
Remove the mixing bowl from the fridge. Using your fingertips or a pastry cutter, cut the butter and the flour together until it becomes crumbly. Alternately, you can use a food processor and blitz the butter and flour.
Make a well in the centre of the mixture and add the buttermilk. Using a fork, stir until it just comes together into a soft dough. Turn the dough onto a cutting board and gently fold and press the dough until it comes together completely. (The dough will be stickier than usual, but that is normal when using rye flour.) Pat into a round disk about 1-inch thick and cut as desired.
Transfer the scones to a baking sheet lined with parchment paper. Brush the tops with leftover buttermilk. Bake for 10-15 minutes or until top is golden brown.