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
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