Rye Wheat Scones

1. 1

   Preheat oven to 425 degrees.

2. 2

   Combine the oats, flours, baking powder, sugar and salt in a bowl or in a food processor. Cut in butter until largest clumps are the size of a pea. Add eggs and milk and mix well. (The dough may be very soft or wet, but don't worry.).

3. 3

   Sprinkle work surface with oats and caraway seeds, if desired. Turn dough onto it and pat into shape with floured hands.

4. 4

   Transfer to a parchment-covered baking sheet. (Or omit the seeds and oats and pat into shape directly on parchment-covered-baking sheet.).

5. 5

   Score deeply into 8 wedges.

6. 6

   Bake for 15 to 20 minutes until golden.

7. 7

   Pull wedges apart to serve.

No additional tips available.