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Ingredients

1 cup rye berries parchment paper 1 ¼ cups whole wheat flour ½ cup rye flour ¼ cup unsweetened cocoa powder 4 teaspoons baking powder 1 tablespoon instant coffee granules 1 teaspoon caraway seeds ½ cup butter ½ cup soy milk ¼ cup molasses

Nutrition Info

152.8 calories carbohydrate: 22.1 g cholesterol: 15.3 mg fat: 6.6 g fiber: 3.7 g protein: 3.8 g saturatedFat: 3.8 g servingSize: - sodium: 170.1 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Pour rye berries into a shallow baking dish.
Bake in the preheated oven until lightly browned, about 20 minutes. Cool. Place rye berries in a blender or spice grinder and blend until coarsely ground, transfer to a bowl.
Increase oven heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix whole wheat flour, rye flour, cocoa powder, baking powder, instant coffee, and caraway seeds in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Add ground rye berries. Stir soy milk and molasses into flour mixture until combined, divide in half. Arrange dough on prepared baking dish and flatten each piece to a 1/2-inch thick circle.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Cut each circle into 8 wedges. Serve warm.

16 scones

Hearty rye scones with chocolate, coffee, and caraway!