Rye Wheat Scones

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Combine the oats, flours, baking powder, sugar and salt in a bowl or in a food processor. Cut in butter until largest clumps are the size of a pea. Add eggs and milk and mix well. (The dough may be very soft or wet, but don't worry.).
3. 3
   Sprinkle work surface with oats and caraway seeds, if desired. Turn dough onto it and pat into shape with floured hands.
4. 4
   Transfer to a parchment-covered baking sheet. (Or omit the seeds and oats and pat into shape directly on parchment-covered-baking sheet.).
5. 5
   Score deeply into 8 wedges.
6. 6
   Bake for 15 to 20 minutes until golden.
7. 7
   Pull wedges apart to serve.