Dark Rye Scones

• 1 cup rye berries
• parchment paper
• 1 1/4 cups whole wheat flour
• 1/2 cup rye flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons baking powder
• 1 tablespoon instant coffee granules
• 1 teaspoon caraway seeds
• 1/2 cup butter
• 1/2 cup soy milk
• 1/4 cup molasses

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

rye berries, parchment paper, whole wheat flour, rye flour, cocoa, baking powder, coffee granules, caraway seeds, butter, soy milk, molasses

Taken from allrecipes.com/recipe/dark-rye-scones/ (may not work)