Whole Grain Rye Scones with Milk

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2.In a large mixing bowl, whisk together the rye flour, almond flour, baking powder, salt, and erythritol until well combined.

3.Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

4.In a separate small bowl, whisk together the almond milk, egg, and vanilla extract.

5.Pour the wet ingredients into the dry mixture and stir gently with a fork until just combined. Do not overmix; the dough should be slightly sticky but hold together.

6.Turn the dough out onto a lightly floured surface (use rye or almond flour). Pat it into a round disk about 1 inch thick.

7.Using a sharp knife or bench scraper, cut the disk into 6 wedges. Transfer the wedges to the prepared baking sheet, spacing them slightly apart.

8.If desired, sprinkle the tops with sunflower seeds for extra texture and flavor.

9.Bake for 14-16 minutes, or until the scones are puffed and lightly golden at the edges. A toothpick inserted into the center should come out clean.

10.Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, ideally with a glass of cold milk.