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+ servings

Coffee Scones with Maple Raisins and Rye

Sue Lau
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Prep Time 18 mins
Cook Time 22 mins
Course Bread, Quick Bread
Cuisine American
Servings 6


  • parchment or silpat



  • 8 tablespoons frozen butter grated
  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoons Instant espresso powder
  • 1/2 teaspoon salt
  • 3 tablespoons maple syrup
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup raisins


  • 30 raisins
  • 2 tablespoons coarse crystal sugars


  • Preheat oven to 425F.
  • Stir together the flours with the baking powder and work in the frozen butter shreds until crumbly.
  • Add the remaining scone ingredients and mix in gently, kneading a few times to make a good dough.
  • Divide into six pieces of dough and shape into rounds on a parchment lines baking sheet (or use silpat).
  • Decorate tops with additional raisins, pressing them in firmly and fairly deep.
  • Sprinkle tops with coarse sugars and bake for 20-22 minutes or until golden and done.


From the kitchen of palatablepastime.com
Keyword Rye Breads, Scones
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