Chrono Rye Scones

Chrono Rye Scones


  • 250 g rye flour
  • 110 g butter
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup sour milk


Freeze butter and then grate it, and put shortly again in the freezer. Mix in a bowl flour, salt, baking powder, and baking soda, then add butter and mix all using wooden spoon. You should get mixture as a sand. Add sour milk, but not whole, keep 1 and half spoon on the side. Quickly knead the dough, just enough to connect. Make ball, wrap it into transparent foil and put in the freezer for at least 20 minutes. Then stretch the dough into disk using rolling pin not thinner than the finger and half. Cut with a knife into eight parts, coat with sour milk and arrange into baking dish covered with baking paper. Put in preheated oven and bake about 20 minutes on 200 – 210 degrees.

Chrono Rye Scones

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