These barley and cranberry scones are a delightful twist on a classic recipe. The addition of barley flour gives them a slightly nutty flavor and a delightful texture. These scones are perfect for breakfast, brunch, or an afternoon treat. I mean, who doesn't love a warm, crumbly scone with a cup of tea or coffee?
I developed this recipe after a weekend trip to the coast with my friends. We were trying to find a simple yet impressive recipe that everyone would enjoy after a long hike! The barley flour is a nod to the local farms we visited on that trip and adds a lovely wholesome element. The tart cranberries offer a beautiful contrast to the subtle sweetness of the scone and perfectly complement the nutty, slightly earthy flavor of the barley flour.
Required Equipments
- 9-inch round baking pan
- mixing bowls
- measuring cups and spoons
- whisk
- baking sheet
- oven
- wire rack
Barley and Cranberry Scones: Frequently Asked Questions
Barley and Cranberry Scones
These delightful barley and cranberry scones offer a unique twist on a classic, combining the subtle nuttiness of barley flour with the tartness of cranberries. A perfect treat for any occasion!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure that oven rack is in the center position. This is crucial for even baking!
- In a large mixing bowl, whisk together the flour, barley flour, baking powder, baking soda, and salt. Don't rush this step; make sure everything's well combined.
- In a separate bowl, cream together the butter and sugar until light and fluffy. You can use a stand mixer or do it by hand; I find a good old-fashioned hand mixer makes my biceps stronger!
- Beat in the egg and vanilla extract. Mix until just combined—don't overmix!
- In a small bowl, combine the cranberries and milk. This helps keep the cranberries from sinking to the bottom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix; a few lumps are okay!
- Gently fold in the cranberry mixture. Try not to be too vigorous, or your scones will be tough.
- Turn the dough out onto a lightly floured surface. Lightly pat down the dough to a 1 inch thickness. I just use my hands! It’s messier, but way more satisfying.
- Use a 2-inch cookie cutter (or a knife!) to cut out the scones. Arrange them on an ungreased baking sheet.
- Bake for 12-15 minutes, or until the scones are lightly golden brown. Keep an eye on them—every oven is different!
- Remove the scones from the oven and let them cool on a wire rack. Don't eat them straight out of the oven, even if you want to! Let them cool and maintain their shape!
- Once they're cool, dust with powdered sugar (optional, but highly recommended!).
📝 Notes
- For best results, use cold butter and don't overmix the dough. Overmixing leads to tough scones!
- If you don't have barley flour, you can substitute with an equal amount of all-purpose flour, but the flavor and texture might be slightly different.
- Feel free to experiment with different additions like chopped nuts or citrus zest!
🍎 Nutrition
Calories: 250
Protein: 4g
Fat: 12g
Carbohydrates: 35g
Fiber: 2g
Calcium: 20mg
