I picked up a bag of barley flour at my produce market this week, and was curious about how this fine, whole grain flour would work in my scone recipe.  I prepared this scone with diced apple baked and cinnamon sugar.  A great combo!

I know that barley is a highly nutritious grain, with a gentle flavor — and that it is lower in gluten than wheat flour.  This has the effect on baked goods of creating a tender crumb, and less stretch in the dough — which can result in moist, but dense scones.  I think it worked nicely in this recipe – and hope you’ll give it a try.  Enjoy!

Barley Apple Scones
(makes 12 scones)

2 cups (10 oz) whole grain barley flour
1/2 cup (4 oz) unsalted butter
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt, fine
7 oz (a scant cup) buttermilk
1 apple, diced small

to top the scones: 2 TB sugar and 1 tsp. cinnamon

Mix together the flour, salt, soda, sugar, and baking powder.  Cut the butter into the flour mixture until each butter piece is no larger than a pea.  Gently add in the diced apple and buttermilk.  Bring together the dough, forming into a circle of 3/4 to 1 inch depth.  Cut into 12 wedges.  Sprinkle with sugar and cinnamon.  Place the scones onto a baking sheet with space around each scone of at least 1 inch.  Bake in a 375 oven for 20 – 25 minutes.  Cool for a few minutes, then enjoy.