Marmalade Barley Scones

Barley is an ancient grain rich in protein and soluble fiber, which is great for reducing cholesterol. These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry jam.

This recipe was developed by pastry chef Kim Boyce, author of "Good to the Grain: Baking with Whole-Grain Flour."
Whole Living, December 2010
  • Yield Makes 8
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  • Butter for the pan
  • Dry mix

    • 1 cup plus 2 Tbsp. barley flour
    • 1 cup all-purpose flour
    • 1/4 cup dark brown sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 1/4 teaspoons kosher salt
  • Wet Mix

    • 4 ounces (1 stick) cold unsalted butter
    • 1/2 cup buttermilk
    • 1 large egg
  • Finish

    • 1/2 cup Three-Citrus Marmalade, or store-bought marmalade
    • 1 tablespoon unsalted butter, melted
    • 1 tablespoon sugar
  • Directions

    1. Place a rack in center of oven and preheat to 350 degrees. Rub a baking sheet lightly with butter. Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.

    2. Cut butter into 1/2-inch pieces
      and add to dry mixture. Rub butter
      between your fingers, breaking it
      into smaller bits. Continue rubbing
      until pieces range from rice grain
      to flattened pea size. The faster you
      do this, the more solid the butter
      will remain, which is important for
      the success of the recipe.

    3. In a small bowl, whisk together
      buttermilk and egg until thoroughly
      combined. Scrape buttermilk and
      egg into dry mixture and mix until
      barely combined.

    4. Use a pastry scraper or a spatula to transfer dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times. Divide dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.

    5. Cover one disk with marmalade.
      Top with other disk and
      press down gently so that dough
      settles into marmalade. Brush
      dough lightly with melted butter
      and sprinkle with sugar.

    6. Use a
      sharp knife to slice circle into
      8 triangular wedges on baking
      sheet, leaving a few inches
      between them. Chill until firm,
      about 30 minutes.

    7. Bake for 22 to 26 minutes,
      rotating sheets halfway through.
      Scones are ready when tops are
      golden brown and some marmalade
      has bubbled over. To keep
      scones from sticking to pan, slide
      a thin spatula underneath them
      while they're still warm and transfer
      to a baking rack. Scones are
      best eaten warm from oven or later
      that same day.

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