Brown Butter Rye Scones

Although rye is often associated with bread, we think this classic grain has endless possibilities when introduced into other baking categories. In this scone, pumpernickel flour adds a subtle dimension to flavors from other grains. We enjoy the tasty wholesomeness of these scones served plain, but for over-the-top tastiness, we recommend adding the glaze.

15 mins
15 to 18 mins
35 mins
8 scones
Brown Butter Rye Scones
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  1. To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours.

    Brown Butter Rye Shortbread – Step 1
  2. Preheat the oven to 425°F. Line a baking sheet with parchment.

  3. Combine the 6-grain blend, flours, baking powder, sugar, and salt until well blended.

  4. Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly.

  5. Combine the eggs and milk, then mix into the flour-butter mixture.

  6. Turn the dough out onto a floured surface and pat it into an 8" disk. Cut into 8 wedges and place on the baking sheet.

  7. Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.

  8. To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.

  9. Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.

Tips from our Bakers

  • Substitute old-fashioned (traditional) rolled oats for the 6-grain blend, if desired.