Strawberry Barley Scones
From Good to the Grain by Kim Boyce. My technique in arranging the dough is a little different from hers.
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
¼ cup dark brown sugar
2 teaspoons baking powder
½ teaspoons baking soda
1 ¼ teaspoons kosher salt
Wet Mix: 4 oz cold unsalted butter
½ cup buttermilk
½ cup Strawberry Jam or Citrus Marmalade
1 tablespoon unsalted butter, melted
1 tablespoon coarse sugar
Directions: Preheat oven to 350°F.
♨ Place a rack in the center of the oven. Rub a baking sheet lightly with butter. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
♨Cut the butter into ½-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is in sizes ranging from rice grains to flattened peas. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.
♨In a small bowl, whisk together the buttermilk and egg until thoroughly combined. Scrape the buttermilk and egg into the dry mixture, and mix until barely combined.
♨Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. The dough may be too sticky to handle; if it is, dust it with flour and fold it together a few times. Divide the dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about ¾ inches thick and 7 inches in diameter. Place one disk on a round of parchment (this will be the bottom half) and the other equally sized round on a piece of plastic wrap (the top).
♨Cover the parchment disk with the jam and place the round on the plastic wrap on top (using the plastic to handle the sticky dough and peeling it off as soon as the disk is in place.) Press down gently so that the dough settles into the jam. Brush the dough lightly with melted butter and sprinkle with sugar. Use a sharp knife to slice the circle into 8 triangular wedges, like a pie. Carefully place the entire scored round onto a hot stone which has been heating in the oven.)
♨Bake the scones for 22 to 26 minutes, rotating the sheets halfway through. The scones are ready when their tops are deep golden brown and some of the jam or marmalade has bubbled (if you have them separated). The scones are best eaten warm.