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
Source: Whole Living, December 2010
- 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, 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 barely combined.
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.
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.
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.