Jamie Oliver’s rye bread scones recipe has a unique take on the savoury version of this snack, that makes for a lovely afternoon treat. With a hint of nuttiness from the rye flour and a light, fluffy texture, these scones can really elevate your afternoon tea – and they only cost 10p to make. Simple to prepare and bake in just 45 minutes, they’re ideal for anyone looking to bake something a little more adventurous.
The chef shared this recipe, which yields 24 scones, from his show ‘Jamie and Jimmy’s Friday Night Feast’ on his official website. He said: “Savoury scones are so easy to make – serve these as part of a ploughman’s lunch, or warm straight from the oven with a bit of butter.”
Jamie Oliver’s rye bread scones recipe
Ingredients
Olive oil
500g natural yoghurt
250g stoneground rye flour
250g self-raising flour, plus extra for dusting
One heaped teaspoon bicarbonate soda
One teaspoon runny honey
Two large free-range eggs
Three tablespoons organic jumbo oats
Method
Preheat your oven to 190°C (375°F) or gas mark 5. Lightly grease two large baking trays with some oil.
In a spacious mixing bowl, combine the yoghurt with the flours, bicarbonate of soda, honey, one egg, and a generous pinch of sea salt. Use a fork to mix the ingredients together until they begin to form a cohesive mixture.
Once combined, switch to using your hands to knead the dough slightly, shaping it into a round ball.
Lightly flour a clean surface and roll the dough out into a flat disc, approximately 2.5cm thick. Using a 5cm crinkle cutter, stamp out 24 rounds of dough, ensuring you dip the cutter into flour each time to prevent sticking. Arrange the rounds on the prepared baking trays as you go.
Beat the remaining egg and brush it over the tops of the scones for a glossy finish, then sprinkle with oats.
Place the trays in the middle of the oven and bake for 20 to 25 minutes, or until the scones are golden brown and have puffed up nicely.
