Strawberry barley scones from Good to the Grain: Baking with Whole-Grain Flours (page 67) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Zosia on June 26, 2014

    Loved these. Mine had a tender, cake-like crumb but still had that crisp outer crust that you expect with a scone. As warned by the author, the dough was very soft and sticky but it's nothing a generous dusting of flour couldn't help with. I used a good store-bought strawberry jam in the quantity recommended and had no problem with the tops sliding off. They were delicious filled with Nutella as well.

  • Summerlandsky on April 19, 2014

    These where a nice and flaky scone. I grind my own wheat and barley, so I didn't bother sifting dry ingredients. I didn't spread too much jam on the layer to prevent the top layers from slipping off, but most of them still did. I think next time I'll bake them with the scones almost touching so they don't have much room to roam. Finally, they seemed overly salty to me. Perhaps it's my type of Kosher salt, Morton's, but 1.25 teaspoons does seem like a lot for the amount of dough made. Next time I'll only put in .5 or .75.

  • TrishaCP on May 08, 2012

    These are delicious- strawberry and barley are made for each other- but be really careful about adding additional jam. I did a thick covering of jam over the dough layer, and I think I used too much (more than 1/2 cup for sure) because the top layer of each scone slid almost completely off the top during baking, and as a result, I had scones that ran into each other on the baking sheet and ended up looking a hot mess. Also, don't even think about trying to make this recipe without a dough/pastry scraper- I have one but two would have made this recipe much easier.

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