This is the last recipe in my scone making blitz. Most scones I have had in life have been sweet (like the orange poppy seed scones I made) but some reason I have much preferred the savory versions of late (like this recipe or the roasted red pepper and feta ones).
I hold a very special place in my heart for rye. I know it is a love/hate thing for most people and I am decidedly in the love camp. Hands down the best sandwich bread out there has to be dill rye bread. Yum.
While perusing other scones recipes I stumbled on this one. The small paragraph at the top of the page suggested filling these scones with ham, cheese, and spicy mustard for mini sandwiches. Sold.
While the scones themselves are incredibly tasty, as mini sandwiches they are superb. Please, please, please do NOT put plain yellow mustard on these though. Either find a big flavored robust mustard or make your own. Because that’s what we do around here.
Can we all just take a second and look at how incredible the above picture is? I didn’t even take it! My sweet friend Kristen did on that fun Friday morning food photo shoot.
And now I need another sandwich.
On another note….
We are quickly approaching one year on this little blog. I have learned so much and come so far this past year. All I really want it to hang out with YOU. If I promise to make these sandwiches (and some other sweet treats) and serve up a classic style tea will you come over?
Mark your calendars. May 18th. Details to follow.
Don’t worry. I’ll remind you as we get closer but I am ridiculously excited about it and can’t wait to see you!
(now I need to go dress shopping….)
Rye Caraway Scones (makes 8)
Adapted from Simply Scones cookbook
1 cup flour
3/4 rye flour
2 Tbs granulated sugar
2 1/2 tsp baking powder
2 tsp caraway seeds
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter
2/3 cup buttermilk
Preheat oven to 400F. Line a baking sheet with parchment and set aside. In a large bowl combine the flours, sugar, baking powder, caraway seeds, baking soda and salt. Using a pastry blender or two knives cut the cold butter in till the mixture resembles coarse crumbs. Stir in the buttermilk till just combined. Dump the mixture out on to the floured counter and kneed briefly to bring it all together. Pat in to a 8-10 inch wide circle and cut in to eights. Transfer to the baking sheet and bake for 15 to 17 minutes. They will brown slightly. Remove from the baking sheet to a wire rack and allow to cool completely.