Rye-raisin scones (Rågkakor med russin) from The Rye Baker: Classic Breads from Europe and America (page 187) by Stanley Ginsberg

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Notes about this recipe

  • dinnermints on September 16, 2020

    I enjoyed these, but would not call them "scones" to anyone I was serving them to for fear one would be chucked at my head - the only resemblance to scones is the shape. They have no sweetener aside from raisins, and no fat (ate them smeared w/butter and drizzled with honey). I love the chew and flavor of rye meal, and added 1/2 cup walnuts along with the raisins. I'm not sure anyone in my family would appreciate them, though (well, maybe our toddler). I wouldn't likely make them for company, but would definitely make again for myself.

  • SpatulaClark on April 26, 2020

    Made this with rye flour instead of meal, and it still worked well! Swapped yeast for my rye sourdough, then added the balance of water and rye plus remaining ingredients. Just needed longer to rise.

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