Lemon Barley Scones

Name: Lemon Barley Scones
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

Directions

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.