Finnish Rye Scones

These Finnish Rye Scones are the perfect combination of sweet and savory. If you enjoy Rye flour as much as I do, you are certain to be pleased with these scones. They cook up in a matter of minutes, and are perfect to be made in the morning for breakfast. I like to top my scones with butter, and a blend of cinnamon and sugar for some extra sweetness. You can also top these delicious Finnish Rye Scones with some Lingonberry Jam for an extra kick of flavor!

Finnish Rye Scones

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 scones

Serving Size: 1 scone

Finnish Rye Scones

These delicious Finnish Rye Scones come out golden brown and delicious. Perfect for serving for breakfast or with some soup on a cold day!


1/2 old fashioned oats
1/2 cup whole wheat flour
1/2 cup rye flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons unsalted butter
2 eggs
1/3 cup milk


  1. Preheat oven to 425 degrees.
  2. Line a baking pan with parchment paper and set aside.
  3. In a mixing bowl, combine the oats, rye and regular flour, baking powder, sugar and salt.
  4. Soften butter in another bowl, add eggs and milk and mix well.
  5. Combine wet and dry ingredients and knead into batter. Add additional flour if it is too sticky.
  6. Knead dough into bread form, and separate into 8 mounds to make scones.
  7. On top of each scone, sprinkle oats and caraway seeds (if you desire)
  8. Bake for 15 to 20 minutes until golden brown on top.


These delicious Finnish Rye Scones are savory and wheaty. Made with Rye flour, so they are filled with whole grains for your health!
Rye scones

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3 thoughts on “Finnish Rye Scones

  1. Luke

    After visiting Sweden I’ve fallen for the tradition of ‘fika,’ and these look like something that’d easily satisfy those cravings! I’m going to give them a try, perhaps with a layer of dark fig jam spread through the middle. Yum!

  2. eros_bittersweet

    Just made these this morning, and the combination of oats and rye is absolutely killer – so flavourful and good! I had issues, though, with the hydration. I doubled the recipe and doubted whether 4 eggs would be necessary. Added two, and the dough was completely wet already. So I added a handful of flour just to be able to add some milk, and that worked, then just added two splashes of milk to the dough to bind.

    Maybe you’re using small eggs, or something. I usually use large eggs as my standard.

    Thanks for the recipe!

  3. Doreen Levy

    Noting previous comment, used 1 1/2 large eggs and 1/4 cup of milk, left out the salt. It was still way too

    sticky; perhaps the recipe should read 1 1/2 cups whole wheat flour. Taste was good if texture a little


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