Nora first experimented with using our barley flour to make scones, and passed this recipe on to us after it proved to be a success.
I did these without cream, using about half the quantity of milk instead. While lacking a certain something from those made with cream, they were still very good.
- 300g Barley flour
- 2 teaspoons baking powder
- A pinch of salt
- 75g unsalted butter at room temperature
- 50g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 120ml double cream
- milk for brushing
Preheat the oven to 200°C. Mix flour, baking powder, salt butter and sugar until the mixture resembles fine breadcrumbs.
In a separate bowl beat the egg, vanilla and cream together, then add to the flour and bring together with your hands to form a soft dough. Knead the dough on a floured surface, for about 10 seconds. Now, pat or gently roll out to a thickness of about 4cm. Cut out the scones and place them gently on a greased baking sheet, brush the tops with milk and bake for about 15 minutes. To check that the scones are cooked, insert a wooden cocktail stick into the middle, it should come out clean.
Let cool on a rack for a few minutes.