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.
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 piecesand add to dry mixture. Rub butterbetween your fingers, breaking itinto smaller bits. Continue rubbinguntil pieces range from rice grainto flattened pea size. The faster youdo this, the more solid the butterwill remain, which is important forthe success of the recipe.
In a small bowl, whisk togetherbuttermilk and egg until thoroughlycombined. Scrape buttermilk andegg into dry mixture and mix untilbarely 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 andpress down gently so that doughsettles into marmalade. Brushdough lightly with melted butterand sprinkle with sugar.
Use asharp knife to slice circle into8 triangular wedges on bakingsheet, leaving a few inchesbetween them. Chill until firm,about 30 minutes.
Bake for 22 to 26 minutes,rotating sheets halfway through.Scones are ready when tops aregolden brown and some marmaladehas bubbled over. To keepscones from sticking to pan, slidea thin spatula underneath themwhile they're still warm and transferto a baking rack. Scones arebest eaten warm from oven or laterthat same day.
Barley is an ancient grain rich in protein and soluble fiber, which may help reduce cholesterol levels. This recipe was developed by pastry chef Kim Boyce, author of
"Good to the Grain: Baking with Whole-Grain Flour."