Baking with barley flour is relatively new to me, so if any of you have a good recipe to share with me, it would be most appreciated, as I am wishing to expand my barley flour recipe repertoire.
For now, may I present you with these 'Lemon Barley and Honey Scones'.
What does make a big difference to these scones is a drizzling of lemon icing, then these scones melt in you mouth like good, buttery shortbread.
200g barley flour, plus extra for rolling and
2 tablespoons baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
50g unsalted butter, cold and cubed
2 teaspoon poppy seeds
2 tablespoons clear honey
Zest and Juice from 1 small lemon
Preheat oven to gas mark 6.
Put the flour, baking powder, soda and salt into a bowl. Then add in the chopped butter and rub with your fingers until the mixture resembles breadcrumbs, then stir in the poppy seeds and lemon zest.
Stir the honey into the milk, then pour into the crumbly flour mix. Add half of the lemon juice and knead briefly to combine. Then tip the scone mixture into a lightly floured surface, and roll out about 1 inch thickness . Using a round cookie cutter, cut out 10 -13 shapes (pinch the ends to resemble a lemon if you wish). and place them carefully on a baking sheet. Brush with remaining lemon juice and bake in the oven for 16 - 18 minutes. Best eaten within a few days.
Optional: Make a lemon icing and drizzle over the scones, allow to set before serving.