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Rye Scones with Bacon and Jarlsberg
Servings: 12 scones
Author: MaryAnn Dwyer
  • 1 Tbsp. caraway seeds
  • 1 cup all-purpose flour
  • 1 cup dark rye flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup shredded jarlsberg cheese
  • 1/2 cup cooked chopped bacon
  • 1 large egg
  • 1/2 cup cold heavy cream plus extra for brushing tops of scones
  • Stone Ground Mustard Butter:
  • 1/2 cup butter softened
  • 1 Tbsp. stone ground mustard of your choice
  1. Preheat oven to 400 degrees.
  2. In a small skillet, toast the caraway seeds over medium heat for 3 minutes, stirring often, until fragrant. Set aside.
  3. Line a large baking sheet with parchment paper. Set aside.
  4. Place both flours, baking powder, sugar, caraway seeds,salt and cayenne pepper in the bowl of a stand mixer. Whisk together.
  5. Add the butter and mix on low-speed until mixture resembles pea-sized crumbs. Add the cheese and bacon and mix until combined
  6. Slowly add the heavy cream and egg until the dough forms a thick clump.
  7. Turn the dough out onto a lightly floured surface.
  8. Roll the dough out into a large rectangle 3/4 inch thick.
  9. Cut out 12 rounds using a 2 1/2 inch biscuit cutter.

  10. Place on prepared tray. Brush with some extra heavy cream.
  11. Bake for 15 -17 minutes or until lightly golden brown. Remove from oven. Best served warm with mustard butter.
  12. Mustard Butter: In a small bowl combine the softened butter with the stone ground mustard until smooth and well combined.