Sunday, 14 August 2011

Lemon Barley and Honey Scones

These barley flour scones were made a little while ago, around the same time I made the Courgette and Apricot Barley Muffins. Its was in an attempt to use the barley flour my mother had given me last year.

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'.
These won't immediately win you over, but please persevere with them.  You may find yourself actually liking them.  The texture of the barley flour is certainly very different and one that may be appreciated with time.  I certainly enjoyed them a lot more a couple of days later.  The texture of the scones were very light and almost mille feuille pastry like, lots of layers as you bite in. 

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.
Lemon Barley and Honey Scones with Poppy seeds
Makes 10
Ingredients
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
100ml milk
2 tablespoons clear honey
Zest and Juice from 1 small lemon
Method
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.

9 comments:

  1. Another nice idea that I will try for sure!

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  2. I have never used barley flour, but I am keen to give it a go now.....those scones look lovely, and I adore anything with honey or lemon in it!
    Karen

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  3. These look wonderful and barley flour is an intriguing ingredient. They do look a bit like shortbread. I've been trying quite a few scone recipes lately and none of them really work out the way I'd like.

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  4. baking with barley is new to mee too...but looks very crispy and yummy..

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  5. I still need to try barley flour (although I've never actually seen barley flour for sale - can you grind barley?), and this might prompt me into action. I love barley in other forms, and love lemon products, so in theory these should win me over :)

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  6. Thanks Spécialiste de l'éphémère.
    I hope they turn out good for you!


    Hi Karen.
    It very different to work with from other flours. I do hope you get roudn to baking with barley flour soon!

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  7. Thank you foodfeud.
    Keep trying with the scone recipes.
    It si a tought recipe to get right even at the best of times.


    Hi Chitra.
    Its def. very different.

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  8. Thanks Kari.
    I don't really know if grinding barley woudl exactly give you barley flour. You can only try. Have you checked out local ethnic stores, esp those run by South asians as that is where my mother acquired the barley flour; and much cheaper than the health shops and supermarkets.
    :) I do hope you find some.

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  9. Thanks Shaheen - I will try some of the Asian stores near me!

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