Dark Rye Scones

sueb

"Hearty rye scones with chocolate, coffee, and caraway!"
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Ingredients

50 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Pour rye berries into a shallow baking dish.
  2. Bake in the preheated oven until lightly browned, about 20 minutes. Cool. Place rye berries in a blender or spice grinder and blend until coarsely ground; transfer to a bowl.
  3. Increase oven heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. Mix whole wheat flour, rye flour, cocoa powder, baking powder, instant coffee, and caraway seeds in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Add ground rye berries. Stir soy milk and molasses into flour mixture until combined; divide in half. Arrange dough on prepared baking dish and flatten each piece to a 1/2-inch thick circle.
  5. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cut each circle into 8 wedges. Serve warm.

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