Rye, walnut and anise myrtle scones from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 131) by Michael James (AU) and Pippa James

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wholegrain rye flour for rye flour.

  • MyKitchenInHalfCups on May 11, 2026

    These are marvelous! Really nice rye flavor but not overwhelming. The spices are perfect and the walnuts glorious! I did give them about 2 minutes under the broiler to get browning.

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