Delicious Honey, Rye & Raisin Scone Recipe | Get the PB & J Out!

Here’s a super quick and easy scone recipe with added whole grain rye goodness for some kind of nutritional balance and great flavour. To make a nice and light scone we must use some white wheat flour. You can use white rye too.

Once again adjustments are welcome when it comes to recipes like this. Yes, a scone is kind of like cake, but more of a cake-bread hybrid, so it does not take much science and precision to make it well. Flours can be swapped; seasonings and fillings can be changed.

Swap the raisins for chopped nuts, change to different seeds, use brown sugar or some other sweet syrup instead of honey.

You can make them low-fat by not using butter. It will result in a denser more bread-like scone, but at least it will have lower calories, of course depending on what you top it with when you eat it!

This recipe makes 6 scones. 4 perfectly square ones and 2 made from trimmings. If you multiply the recipe to make more scones you will have fewer trimmings in relation to the number of scones, so you’ll get more perfect pieces in the end.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

125g (4.4oz) wholegrain (dark) rye flour

125g (4.4oz) white wheat flour (all purpose or cake flour)

3g (0.1oz) salt

40g (1.4oz) raisins, currants, cranberries, chocolate chips, or chopped nuts

4g (0.14oz) toasted anise seeds

12g (0.42oz) baking powder or 6g (0.21oz) baking soda

1 egg (around 50g; 1.75oz)

170g (6oz) buttermilk

20g (0.7oz) honey

60g (2.1oz) cold butter (if you choose to use it)

1 egg for glazing

Method

1. Pre-heat the oven to 190C (375F) fan on or 210C (410F) fan off.
2. Combine the flours, salt, baking powder, anise seeds, and raisins. Mix well.
3. If you are using butter, then rub it with the dry ingredients until the mix becomes evenly crumbly.
4. Combine the buttermilk, honey, and egg. Mix well.
5. Pour the wet ingredients over the dry ingredients and mix to a dough.
6. Tip the dough out on a heavily floured surface and cover the dough with flour on all sides. Flatted and cut into portions. Press the trimmings together to make a couple more scones.
7. Place on a non-stick paper lined baking tray and brush with egg.
8. Bake on the middle shelf for 15 minutes or until nicely browned all over.