Author Notes: Tangy lemon pairs nicely here with the sweet, nutty flavor of the flour. The scones are only moderately sweet, which makes them just as good for a snack as a dessert. —Posie (Harwood) Brien
Makes: 16 scones
Ingredients
-
2
cups barley flour
-
1
cup flour
-
1/4
cup granulated sugar
-
1/4
cup light brown sugar
-
1
teaspoon baking soda
-
1
teaspoon baking powder
-
1/2
teaspoon salt
-
1/2
cup cold, cubed, unsalted butter
-
1
egg
-
1/4
cup yogurt
-
1/2
cup milk
-
1/4
cup lemon juice
-
1
tablespoon lemon zest
Directions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment.
- Whisk together the flours, sugars, baking soda, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
- Whisk together the egg, yogurt, milk, lemon juice and lemon zest in a separate vessel. Add them to they dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
- Knead the mixture two or three times to make it come together. Press it into a rectangle or disk and cut it into 16 or as many shapes as you would like. (If you’d like a prettier scone, brush them with egg and sprinkle with raw sugar).
- Bake them until they begin to brown around the edges–about 22 to 25 minutes.