Barley Scones

From Julie Van Rosendaal

2019 Mar/Apr

Barley flour is generally available in the baking aisle of most grocery stores alongside other flours—it can be used in place of other whole grain flours, but is
particularly high in fibre, so I like to cut it with regular flour. I’ve been known to make these using a leftover cold latte (chai latte is particularly delicious) and
even eggnog.


  • 1 c. all-purpose flour
  • 1 c. barley flour
  • 2 T. sugar
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/3 c. butter, cold and cut into pieces
  • 1 c. milk, cream or other liquid
  • coarse sugar, for sprinkling (optional)


  • 1 c. icing sugar
  • 2 T. cream or other liquid


Preheat the oven to 425˚F. In a large bowl combine the flour, sugar, baking powder and salt. Add the butter and blend with a pastry blender or fork until well combined, with some pieces of butter the size of a pea. (Alternatively, blitz the dry ingredients and butter in the bowl of a food processor.)

Add the milk and stir until the dough comes together. Gather it into a ball and place on a parchment-lined sheet; pat into a circle an inch thick. Cut into 8  edges with a knife and pull them apart, spacing them an inch or two from each other. If you like, brush with extra milk or cream and sprinkle with coarse sugar.

Bake for 15-20 minutes, until deep golden. Meanwhile, in a small bowl, whisk together the icing sugar and milk. Drizzle over the scones after they’ve cooled

Makes 8 scones.