Ingredients
- 1 cup all-purpose flour
- 3/4 cup rye flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons caraway seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter , chilled
- 2/3 cup buttermilk
- 1/2 cup currant (optional)
Directions
-
Preheat oven to 400°; lightly butter a baking sheet.
-
In a bowl, mix the flours, sugar, baking powder, caraway seeds, baking soda, and salt together.
-
Cut butter into ½-inch cubes; sprinkle them over the flour mixture.
-
Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
-
Stir in the buttermilk and knead until combined; knead in currants, if using.
-
With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.
-
Using a 2 ½ inch round biscuit cutter or glass, cut out rounds from the dough.
-
Gather the scraps together and repeat until all the dough is used.
-
Place rounds on the prepared baking sheet; bake 15-17 minutes, or until lightly browned.
-
Remove baking sheet to a wire rack; cool 5 minutes.
-
Using a spatula, transfer scones to a wire rack to cool.
-
Serve warm, or cool completely and store in an airtight container.