These are simple scones that contain no wheat flour. The texture of the barley scones is a bit more crumbly than those made with wheat flour, and the barley flour adds a slightly nutty flavor to the scones (without the nuts). I bake the scones in a scone pan for more uniformly shaped scones. You can just drop quarter cup portions of the batter on a baking sheet, if you'd prefer. The scones turn out moist, light, and full of flavor. I added to the batter a mixture of warm spices, some molasses, and raisins, which complement the barley. These are not traditional British scones but are more similar to a muffin with crispy edges. The barley scones are great for breakfast, snacks, and with tea, coffee, or a big glass of milk. Enjoy!
Barley Raisin Scones -- Makes 8+
1 cup of half and half
2 tablespoons of canola oil
1 large egg
2 tablespoons of molasses
1/3 cup of sugar
1 teaspoon of vanilla
2 cups of barley flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of allspice
1/2 cup of raisins
Sugar for sprinkling
Spritz a scone pan (8 wells) with non-stick cooking spray (or line a baking sheet with parchment) and preheat the oven to 375 degrees. In a large bowl, whisk together the half and half, oil, egg, molasses, sugar, and vanilla well until the molasses is incorporated and the sugar dissolves. Stir in the barley flour, baking powder, baking soda, salt, and spices until just combined. Stir in the raisins. Divide the batter evenly among the wells of the scone pan (or drop the batter onto the prepared baking sheet, forming 8+ mounds). Sprinkle the top of the batter with a little sugar. Bake the scones for 20-25 minutes or until golden brown and firm to the touch. Let the scones cool a few minutes before turning them out of the pan to cool completely.
