Honey Scones

Preheat the oven to 200°C (390°F). Mix the rye flour in a large bowl, creating a well in the center.

Combine the honey and water in a saucepan and warm gently over low heat, stirring until the honey dissolves completely. Do not boil.

Pour the warm honey-water mixture into the well of the flour and stir with a wooden spoon, gradually incorporating the flour from the sides until a shaggy dough forms.

Knead the dough on a lightly floured surface for 2-3 minutes until it becomes smooth and cohesive. Add a little more flour if the dough is too sticky.

Divide the dough into 4 equal portions and shape each into a round scone about 7 cm in diameter and 2 cm thick.

Place the shaped scones on a parchment-lined baking tray, spacing them evenly apart.

Bake in the preheated oven for 20-25 minutes until the scones are golden brown and firm to the touch.

Remove the scones from the oven and transfer them to a wire rack to cool for 5 minutes before serving.