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
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Ingredients
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2 cups
barley flour
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1 cup
flour
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1/4 cup
granulated sugar
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1/4 cup
light brown sugar
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 cup
cold, cubed, unsalted butter
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1
egg
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1/4 cup
yogurt
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1/2 cup
milk
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1/4 cup
lemon juice
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1 tablespoon
lemon zest
Directions
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Preheat the oven to 375 degrees. Line a baking sheet with parchment.
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Whisk together the flours, sugars, baking soda, baking powder and salt.
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Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
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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.
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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).
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Bake them until they begin to brown around the edges--about 22 to 25 minutes.
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