Enjoy these delightful Jammy Barley Scones made with the goodness of whole grain barley flour. Topped with fruit preserve, they’re perfect for all that winter time comfort we crave.
There’s hardly a cozier way to spend a numbingly cold February morning than watching the snow fall and gust outside while you sip coffee with a homemade scone. You can almost feel the warmth, right? It’s been a particularly cold month in Ottawa (Ontario, really) and I’ve taken to chaining myself, willingly, to the kitchen to experiment with different types of flour.
There have been many (literal) flops and even more disappointments but it’s fun and interesting to play with the science of baking just the same. And let’s be real – I don’t mind eating the piles of not-quite-right chocolate chip barley cookies.
These scones make use of one of my favourite flours, barley. It’s got an almost creamy texture when used in baked goods and a distinctive sweetness that makes it ideal for so many baking projects. Though it can usually be swapped in cup for cup in non-yeasted recipes (cookies, quick breads, brownies, scones etc) it requires a gluten boost from other flours to create high-rising breads and doughs.
I’ve blended it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture. They are perfect dipped into your morning coffee, your evening tea or as a mid-afternoon pick me up (and boy, as a pregnant lady I have really come to love that mid-afternoon sweet treat).Print
These dreamy little scones are made with the goodness of whole grain barley flour. The crumb texture is creamy and pleasant and perfect for dunking in tea.
1 cup plus 2 Tbsp barley flour
1 cup all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp. kosher salt
1/4 tsp cinnamon
1 tsp lemon zest
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
1/2 cup + 2 tbsp buttermilk
1/4 cup all-natural jam (my favourite is pure raspberry)
2 tbsp cream or milk
raw or granulated sugar
- Preheat oven to 350’F.
- In a large bowl, whisk together the flours, sugar, baking powder and soda, salt and lemon zest. Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together. The butter pieces should be no bigger than peas.
- In another small bowl, whisk the buttermilk and egg until combined. Pour into the dry mixture and use a fork to fold it all together until a ball starts to form. Dump onto a lightly floured surface and knead, folding dough over itself, pressing down and repeating gently 4-5 times. Cut into two equal sized pieces and form each into a disk. Wrap in saran and place in the fridge for 10 minutes.
- Roll out each disk to 3/4 inch circles. Place the first down on your surface and coat evenly with jam. Place the second disk over it and press the edges gently to seal. It’s ok if they don’t seal completely. Brush the top with cream or milk and sprinkle with sugar.
- Cut like a pizza into 8 equal triangles and place on a parchment lined baking sheet. Bake for 15-20 minutes or until tops and bottoms are golden brown. Turn the baking sheet halfway through cooking to ensure even heat. Remove from oven and place scones on a cooling rack for 5 minutes. Dunk and enjoy!
This recipe is adapted from Whole Grain Council