Rye Scones

Contributed by Tara Jensen, Smoke Signals Baking

Carolina Ground Type 75 Pastry Flour 3 2/4 cup

Carolina Ground Crema Rye Flour 1/4 cup

Baking powder 1 tbl

Baking soda 3/4 tsp

Sugar  1/2 cup

Salt 1 tsp

Unsalted butter, cold 1 cup

Buttermilk 1 1/2 cups + more

Vanilla 1 tsp

Lemon zest 1 tsp

Egg yolks 2

Heavy Cream 2 tbl

Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda, baking powder, sugar and salt. Cut the cold butter into pea-sized cubes and scatter over the dry ingredients. Incorporate into the mix by cutting in with two forks. Add the buttermilk along with the lemon zest and vanilla. Mix together with a wooden spoon till you have a dough that holds together. If it looks/feels dry drizzle a bit more buttermilk. Dust your counter lightly and turn the dough out. Gently pat the dough into 8" circle and cut into 8 equal wedges. 

Prepare your egg wash by whisking together 2 egg yolks and 2 tbl heavy cream. Place scones on the baking sheet and brush with the egg wash. Bake until the tops are golden brown. Aprox 30 to 35 minutes. Remove from the oven and serve while still warm.