zz Whole Grain Rye Scones with Milk (Low-Carb, Savory)

1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.In a large mixing bowl, whisk together the rye flour, almond flour, salt, baking powder, baking soda, black pepper, and dried thyme (if using).

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 with some pea-sized pieces remaining.

4.In a separate bowl, whisk together the eggs, milk, Greek yogurt, and erythritol or monk fruit sweetener until smooth.

5.Pour the wet ingredients into the dry mixture. Add the chopped chives (if using). Gently mix with a spatula until just combined. Do not overmix—the dough should be slightly sticky but cohesive.

6.Turn the dough out onto a lightly floured surface (use almond flour to keep it low carb). Pat it into a 1-inch thick round. Cut into 8 wedges using a sharp knife or bench scraper.

7.Transfer the scones to the prepared baking sheet, spacing them at least 1 inch apart. Brush the tops with the remaining tablespoon of milk for a golden finish.

8.Bake for 14-16 minutes, or until the scones are puffed and golden brown on top. The edges should be firm, and a toothpick inserted into the center should come out clean.

9.Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.