Raspberry Milk Chocolate Rye Scones
In these scones, a combination of rye flour and rye chops enhance the nutty flavor of the pecans, while raspberries add a bright contrast to their nutty-sweet profile. The earthy flavor of the rye balances out the caramel notes in the Soleil d'Or 38% Cacao Milk Chocolate.
Ingredients
70g rye chops
225g whole milk
122g all-purpose flour
65g rye flour
25g organic granulated sugar
10g baking powder
1.5g salt
12g dried raspberries
115g unsalted butter, cold and cubed
28g honey
100g roasted pecans, chopped
160g Guittard Soleil d'Or 38% Milk Chocolate, chopped
80g fresh raspberries
Egg wash
Turbinado sugar, for sprinkling
Directions
Cook the rye chops and milk together, continuously stirring until the rye chops are tender and have absorbed the milk completely. Cool.
Combine all the dry ingredients and begin cutting in butter using 2 bench scrapers. Once the butter is cut in and flaky, add the soaked rye chops and honey and continue to cut in until a shaggy dough forms. Add the pecans, chopped milk chocolate, and whole raspberries, and cut in until a dough begins to form. Finish bringing the dough together by hand on a table that has been lightly dusted with flour.
Roll the dough out to a thickness of 1-1/4". Egg wash the dough and generously sprinkle with turbinado sugar. Cut into 12 triangles. Bake at 350°F (176°C) until they are golden brown and the center springs back when lightly pressed.
