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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 518.8
  • Total Fat: 26.0 g
  • Cholesterol: 169.0 mg
  • Sodium: 785.5 mg
  • Total Carbs: 64.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Cardamom Rye Scones calories by ingredient
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Cardamom Rye Scones

Submitted by: SAWILDE

Introduction

Recipe from Bob's Red Mill Baking Book: "Cardamom is one of the classic flavors found in Indian food. Warm without being spicy, it leands a distinctive flavor to these scones, which are delicious topped with a bit of honey." This recipe figured without glazing and sugar & cinnamon topping Recipe from Bob's Red Mill Baking Book: "Cardamom is one of the classic flavors found in Indian food. Warm without being spicy, it leands a distinctive flavor to these scones, which are delicious topped with a bit of honey." This recipe figured without glazing and sugar & cinnamon topping
Number of Servings: 6

Ingredients

    2 C unbleached white flour
    1 C rye flour
    1/2 C brown sugar
    4 teas. baking powder
    1 teas baking soda
    2 teas ground cardamom
    1/2 teas salt
    12 Tbs unsalted butter, chilled and diced
    3 eggs
    1/3 C buttermilk, chillded, plus more as necessary
    Milk or Butter for glazing
    Sugar and ground cinnamon for dusting, optional

Directions

Preheat the oven to 425 degrees. Lightly oil a baking sheet or line it with parchment paper.

In a food processor or large bowl, pulse or whisk together the flours, sugar, baking powder, baking soda, cardamom and salt. Cut in the butter until mixture resembles coarse crumbs.

Beat the eggs with the buttermilk. Stir the egg mixture into the flour mixture until moistened. Add more buttermilk if the dough is too dry.

Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Pat the dough into a 1/2-inch thick round, brush with milk or melted butter, and cut into 6 or 8 wedges. Sprinkle with cinnamon and sugar.

Place the scones on the prepared pan and bake for 15 minutes or until a tester comes out clean. Cool on a wire rack and serve warm or at room temperature. Makes 6-8 scones.

***NOTE*** I rolled the dough out to 3/8" thickness and cut into 24 triangles which comes out to 1/4 serving of the regular size. They were STILL plenty big.

Number of Servings: 6

Recipe submitted by SparkPeople user SAWILDE.






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