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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
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
- Preheat the oven to 375 degrees. Line a baking sheet with parchment.
- Whisk together the flours, sugars, baking soda, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
- 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.
- 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).
- Bake them until they begin to brown around the edges--about 22 to 25 minutes.
- This recipe was entered in the contest for Your Best Breakfast Baked Good