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Savoury rye scones with anchovy butter
Makes: 8-10
Prep time: 20 minsTotal time: 
Recipe photography by Ant Duncan
Savoury rye scones with anchovy butter
Made with malty rye flour, these nutty scones, with salty anchovy butter, add a lovely savoury balance to the afternoon’s proceedings
Makes: 8-10
Prep time: 20 minsTotal time:
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Nutritional information (1 of 8 scones)
Calories
376Kcal
Fat
23gr
Saturates
12gr
Carbs
33gr
Sugars
2gr
Fibre
4gr
Protein
8gr
Salt
1.2gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 200g wholemeal rye flour
- 150g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1⁄2 tsp fine sea salt
- 85g butter, cubed
- 50g walnuts, finely chopped
- 180ml whole milk
- 1⁄2 tbsp lemon juice
- beaten egg, to glaze
For the anchovy butter
- 75g soft unsalted butter
- 1 garlic clove, crushed
- 6 anchovy fillets in oil, drained and finely chopped (or see ‘Kitchen tip’)
- 2 tsp chopped chives
For the garnish
- 1⁄2 large cucumber
- 75g radishes, trimmed
- snipped salad cress, to serve, or finely chopped chives
Step by step
Kitchen tip
If you are vegetarian or simply don’t want to use anchovies, flavour the butter with Marmite instead.
- Preheat the oven to 220°C, fan 200°C, gas 7. Mix the flours, baking powder and salt together in a large mixing bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the walnuts. Mix the milk and lemon juice together and pour this into the dry mixture. Use a cutlery knife to bring the mixture together quickly.
- Tip out onto a lightly floured surface and fold the dough over once or twice, until a little smoother, being careful not to overwork it (which would result in heavy scones). Pat into a disc, about 4-5cm deep. Use a 5cm-round cutter dipped in flour to stamp out 8-10 scones, reshaping the trimmings as necessary. Transfer the scones to a baking sheet, brush the tops with the beaten egg and bake for 12-15 minutes, until the scones are well risen with firm edges. Set aside on a cooling rack.
- To make the anchovy butter, beat the butter, garlic, anchovies and chives together until well combined.
- To prep the garnish, peel, deseed and thinly slice the cucumber, and thinly slice the radishes.
-
Split the scones and spread with a little of the anchovy butter. Top with the cucumber ribbons and radish and finish with a little cress (or chives) to serve. To storeThe rye flour means that these scones keep better than most – up to 2 days in an airtight container. They can also be frozen. Gently warm through before serving.