Barley’s natural affinity for fruit lends itself swimmingly to these strawberry jam scones. I used a jar of strawberry preserves from Seedling over at Chicago’s Green City Market. I imagine that any fruit jam or preserves would be equally as delectable in this recipe.
Strawberry Barley Scones
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/4 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine grain sea salt
1 stick (4 ounces) cold unsalted butter
1/2 cup low fat buttermilk
1/2 cup strawberry jam
1 tablespoon butter, melted
1 1/2 tablespoons sugar or turbinado sugar
1.) Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift flours, baking powder, and baking soda together into a large bowl. Whisk in sugars and salt. In a separate small bowl, whisk together buttermilk and egg.
2.) Place flour mixture in the bed of a food processor. Cut 1/2″ chunks of the butter into the flour mixture. Pulse until the size of peas. Dump flour and butter mixture into a large bowl. Using a spatula, mix in buttermilk and egg until just barely combined.
3.) Transfer dough to a well-floured surface with floured hands. Divide dough into two equal pieces. Pat each piece into a disk about 3/4″ thick.
4.) Generously spread jam over the entire surface of one disk. Take the other disk and press it down on top of the jam. Cut eight triangles out of the circle.
5.) Place on prepared baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 22-27 minutes; until golden on top and the jam has begun to caramelize. Quickly transfer to a cooling rack.
This recipe was very slightly adapted from Good to the Grain by Kim Boyce. Published by Stewart, Tabori, & Chang, New York; 2010.