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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
Equipment
parchment or silpat
Ingredients
1x
2x
3x
Scones:
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
Topping:
30
raisins
2
tablespoons
coarse crystal sugars
Instructions
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.
Notes
From the kitchen of palatablepastime.com
Keyword
Rye Breads, Scones
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