White Rye and Herb Scones


  • 200g Doves Farm Organic White Rye Flour
  • 4 tsp baking powder
  • 1 tsp sage
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp olive oil
  • 125ml water
  • flour, for dusting


  1. Pre-heat the oven. 
  2. Dust a large baking tray with flour.
  3. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  4. Add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
  5. Sprinkle the oil over the flour and using a fork, blend everything together until the mixture resembles breadcrumbs.
  6. Add enough water, stirring to form a soft, sticky dough. Do not over mix.
  7. Gather together the dough into a rough ball and transfer it to the prepared baking tray.
  8. Dust the top with flour and gently flatten the dough with your hands, into a circle 3cm/1¼” thick.
  9. Cut the dough into six wedges pushing them apart with the knife to make a 2cm/¾” space between each.
  10. Bake for 18-20 minutes.
  11. Transfer the triangular scones to a wire rack to cool.