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Wholemeal Rye Scones

Makes 6-8 scones

Why not ring the changes and use wholemeal rye flour for your next batch of scones.

Free from Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Organic, Wholemeal


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  1. Dust a large baking tray with a little flour and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl, add the sugar and blend together well.
  3. Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the water then use your hands to bring everything together to form a soft mass of dough.
  5. Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.
  6. Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.
  7. Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.
  8. Bake for 15 - 18 minutes.


Large oven tray, 5cm/2” round cookie cutter


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes
Surprised how good these scones taste. They don't rise much, but this is compensated for by a nutty taste with interesting texture
By Ruari Wilson
07 Dec 2019
I made these with butter instead of oil and sultanas instead of sugar. They were delicious, if a little crumbly.
By Mrs S Trotter
07 Jul 2018

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