Barley Scones

Recipe by Frank Sally, Fournée Bakery

ingredients
Baker's % Ingredients Kilogram
75.0 Flour 0.293
25.0 Barley Flour 0.098
3.7 Baking Powder 0.014
0.5 Baking Soda 0.002
1.0 Salt 0.004
15.0 Sugar 0.059
22.0 Brown Sugar 0.086
55.0 Butter 0.215
20.0 Currants 0.078
1.0 Cinnamon 0.004
2.0 Lemon Zest 0.008
1.0 Coriander 0.004
60.0 Buttermilk 0.235
281.200 Total 1.100
instructions

1) Mix together all the dry ingredients including the lemon zest and spices

2) Cube cold butter and cut it into the dries until the pieces are pea sized (like you are making pie dough)

3) Add the currants and buttermilk

4) Gently incorporate into the dry mixture until just incorporated

5) Press into a a round about 8 inches in diameter

6) Cut into 8 pieces and egg wash

7) Bake at 350 degrees for about 20 minutes or so

recipe type
Full Belly Specials