raspberry barley scones

this recipe is from "good to the grain: baking with whole-grain flours" by kim boyce. these scones were delicious; flaky, buttery, and not too sweet. i'm really excited to make everything in this cookbook.

dry ingredients:

1 cup plus 2 tbsp barley flour

1 cup all purpose flour

1/4 cup dark brown sugar

2 tsp baking powder

1/2 teaspoon baking soda

1 1/4 tsp kosher salt

wet ingredients:

4oz cold unsalted butter

1/2 cup buttermilk

1 egg

finishing ingredients:

1/2 cup jam (i used raspberry)

1 tbsp melted butter

1 tbsp sugar

1. Preheat oven to 350F. Rub a baking sheet lightly with butter. Sift the dry ingredients into a large bow, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

2. Cut the butter into 1/2" pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is in sizes ranging from rice grains to flattened peas.

3. In a small bowl, whisk together the buttermilk and egg until thoroughly combines. Scrape the buttermilk and egg into the dry mixture, and mix until barely combined.

4. Use a spatula to transfer the dough onto a well-floured surface. The dough may be too sticky to handle, if it is, dust it with flour and fold it together a few times. Divide the dough into two pieces. Flour your hands and pat each piece of dough into a disk about 3/4" thick and 7" in diameter.

5. Cover one disk with the jam. Top the spread with the second disk and press down gently. Brush the dough lightly with melted butter and sprinkle with sugar. Cut the circle into 8 triangular wedges.

6. Bake the scones for 22-26 minutes, rotating the sheet halfway through. Tops will get golden brown and jam will get bubbly.

7. Eat! They're best when they're warm.