Rye Craisin Scone

Rye Craisin Scone

Corinn Blackwell
Bread, Breakfast & Brunch, Dessert

Not too sweet scone with aromatic fennel, tangy craisins and buttery pumpkin seeds.

Rye Craisin Scone

Makes 8 - 9

It’s easy to put scones into a single category, breakfast with tea or coffee topped with butter and cream or jam. But, scones can be so much more, I like to bake a batch of scones to use to toast off and make crunchy and top with ice cream or yogurt and granola for dessert. These scones are unique in that they fit both categories equally well. For breakfast they are something not too sweet and savory leaning that topped with butter pair well with coffee or tea. For dessert they are amazing toasted and topped with vanilla ice cream and a drizzle of the chocolate spread of your choice where the ice cream adds additional sweetness and the chocolate makes a special pairing with the fennel and tangy craisins. I adapted this recipe from the Chainbaker Honey, Rye Raisin Scone on Youtube (recipe here). 

“Recipe Tips:

*1. Replace with 28g (2 T) butter if desired.

**2. Substitute with 8ml (2 t) vanilla and 37ml (2.5 T) milk. ”
 

Ingredients

Dry ingredients 1

144g (1 c + 2 T) dark rye flour

130g (1 c) all purpose flour

10g (2.5 t) baking powder

4g (1 t) kosher salt 

Dry Ingredients 2

56g (4 T) butter, cubed and kept cold

*30g (2 T) coconut oil, chilled

45g (3 T) granulated sugar

4g (2 t) whole fennel seeds, toasted and cooled 

Mix-Ins

80g (0.50 c) craisins

65g (1/3 c) pumpkin seeds, toasted and cooled 

Wet Ingredients

110g (5.5 T) Greek yogurt

75ml (5 T) milk

**45ml (3 T) makgeolli

1 large egg

Method

1.      Preheat oven to 200 C / 400 F.

  • Line a rimmed baking sheet with parchment paper. Set aside.

2.      In a medium mixing bowl combine the dry ingredients 1 mixing well.

  • Add the butter and coconut oil.

  • Using your fingertips, rub the fat into the flour well until the mixture resembles damp sand and holds together when pressed.

  • Stir through the sugar, fennel seeds and mix ins.

3.      In a medium mixing bowl, whisk together the wet ingredients until well combined.

  • Add the wet ingredients to the dry and stir together with a rubber spatula until just combined and no dry flour remains.

The dough will be sticky.

  • Using a 2oz scoop, scoop 6 portions of dough at least 5cm (2 in) apart onto the rimmed baking sheet. Repeat topping each portion with a second 2 oz portion of dough pressing lightly so the two portions “stick” together..

Alternatively use a slightly heaped 0.25 measuring cup to divide the dough into 6 – 7  equal portions.

  • Bake for 15 – 20 minutes or until golden brown.

The internal temperature should reach 94 C / 200 F.

  • Cool until just warm on a cooling rack.

4.      Serve.

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