Make Ahead

Lemon Barley Scones

June 13, 2013
0 Ratings
Author Notes

Tangy lemon pairs nicely here with the sweet, nutty flavor of the flour. The scones are only moderately sweet, which makes them just as good for a snack as a dessert. —Posie (Harwood) Brien

  • Makes 16 scones
  • 2 cups barley flour
  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold, cubed, unsalted butter
  • 1 egg
  • 1/4 cup yogurt
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
In This Recipe
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment.
  2. Whisk together the flours, sugars, baking soda, baking powder and salt.
  3. Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
  4. Whisk together the egg, yogurt, milk, lemon juice and lemon zest in a separate vessel. Add them to they dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
  5. Knead the mixture two or three times to make it come together. Press it into a rectangle or disk and cut it into 16 or as many shapes as you would like. (If you'd like a prettier scone, brush them with egg and sprinkle with raw sugar).
  6. Bake them until they begin to brown around the edges--about 22 to 25 minutes.

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