Make Ahead

Lemon Barley Scones

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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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.