Whole Wheat Raisin Scones with Rye (Yeast Version)

I've been obsessed with whole wheat healthy baking recently. I went out in the rain and bought whole wheat pastry flour. It is made from soft white wheat. Unlike the traditional hard red wheat flour, it has a fine texture and can be used to make biscuits, cakes, and pie crusts. I also bought dark rye flour this time. I can't wait to try rye whole wheat scones!

The yeast version of scones is very healthy. Refrigerate overnight and bake it the next morning for breakfast. There is also a fermented aroma. If you don't want to wait, you can use 1tsp baking powder instead of yeast and bake it immediately.

Preheat the oven to 200 degrees Celsius/392 degrees Fahrenheit, 15 minutes.

Ingredients

Dark rye flour 50g

Whole wheat pastry flour 100g

Medium egg 1 (42.7g)

Raisins 30g

Gold rum 30ml

Milk 30g

Brown sugar (less sugar) 40g (15g)

Fermented butter 30g

Yeast 1/2 tsp

Salt 1/4 tsp

Rye whole wheat raisin scones (yeast version) recipe

Rye whole wheat raisin scones (yeast version) recipe step 1:

Soak the raisins in rum for more than 30 minutes.

Rye whole wheat raisin scones (yeast version) recipe step 2：

Mix the flour and butter into coarse cornmeal, and mix all the ingredients except raisins into dough. Because it is rye flour and whole wheat flour, it is not easy to produce gluten.

Step 3 of making rye whole wheat raisin scones (yeast version)：

Mix raisins into the dough, then flatten the dough several times, and finally flatten it, cover it with plastic wrap and refrigerate it overnight. If using baking powder, bake it immediately.

Step 4 of making rye whole wheat raisin scones (yeast version)：

Take it out the next morning and return it to room temperature. Preheat the oven to 200C/392F. You can let the scones return to room temperature while the oven is preheating, otherwise the internal temperature will be low during baking, which will make them unevenly baked and undercooked. Cut into eight pieces, and then space them apart, without worrying about over-expansion. You can brush the surface with egg liquid, but my flour is darker in color, so it doesn't matter~