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
Butter for the pan
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
4 ounces (1 stick) cold unsalted butter
1/2 cup buttermilk
1 large egg
1/2 cup Three-Citrus Marmalade (http://www.wholeliving.com/130758/three-citrus-marmalade), or store-bought marmalade
1 tablespoon unsalted butter, melted
1 tablespoon sugar
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.
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.
In a small bowl, whisk together
buttermilk and egg until thoroughly
combined. Scrape buttermilk and
egg into dry mixture and mix until
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.
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.
sharp knife to slice circle into
8 triangular wedges on baking
sheet, leaving a few inches
between them. Chill until firm,
about 30 minutes.
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.