Coffee Scones with Maple Raisins and Rye
Equipment
- parchment or silpat
Ingredients
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