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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."

  • Yield: Makes 8
Marmalade Barley Scones

Source: Whole Living, December 2010


  • 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


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


  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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