Although rye is often associated with bread, we think this classic grain has endless possibilities when introduced into other baking categories. In this scone, pumpernickel flour adds a subtle dimension to flavors from other grains. We enjoy the tasty wholesomeness of these scones served plain, but for over-the-top tastiness, we recommend adding the glaze.
To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours.
Preheat the oven to 425°F. Line a baking sheet with parchment.
Combine the 6-grain blend, flours, baking powder, sugar, and salt until well blended.
Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly.
Combine the eggs and milk, then mix into the flour-butter mixture.
Turn the dough out onto a floured surface and pat it into an 8" disk. Cut into 8 wedges and place on the baking sheet.
Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.
To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.
Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.
Substitute old-fashioned (traditional) rolled oats for the 6-grain blend, if desired.
