Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this year...so of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

Ingredients:

  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping
barleysconeingredients

Steps:

  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
IMG_6411.JPG
this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.