In a nod to Thanksgiving, I made orange cranberry scones for Sunday breakfast. Another wonderful use of barley flour. I’ve grown quite fond of barley flour in cakes and pastries–it lends a softness to the texture that is delightful. It also seems to delay baked goods going stale. The remaining scone, pictured here, was just as tender and moist on Monday morning as it had been fresh out of the oven on Sunday.
2 cups barley flour
1 1/4 cup all-purpose flour
1/2 cup lightly packed brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
125 g (1/2 cup) cold butter
1/2 cup buttermilk
1/2 cup orange juice
grated rind of 1 orange
Combine the flours sugar, baking soda, baking powder and salt in a large bowl. Cut the butter into the flour mixture until it resembles coarse crumbs.
Whisk together the egg, buttermilk, orange juice and orange rind in a separate bowl. Add to the flour mixture, stirring until evenly moistened.
Turn the dough onto a floured surface and knead two or three times. Divide dough in half. Pat each half into a circle about 2 cm (3/4-inch) thick, and cut each circle into eight wedges.
Place on an ungreased baking sheet and bake at 190°C (375°F) for 20-25 minutes.