Rustic Black Forest Scones with Rye and Cherries

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

2.In a large mixing bowl, combine the rye flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

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

4.Gently fold in the chopped cherries and dark chocolate chips until evenly distributed throughout the dough.

5.In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.

6.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.

7.Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.

8.Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.

9.Brush the tops of the scones with milk to give them a nice golden color while baking.

10.Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

11.Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.