Freshly Baked Lemon Barley Scones

The light and sunny flavor of lemon barley scones are sure to be a crowd-pleaser at your next afternoon tea…but you might be tempted to keep them all for you!

Lemon Barley Scones

Lemon Barley Scones

(adapted from the King Arthur Whole Grain Baking Cookbook)
Course Snack
Servings 1 scone
Calories 171 kcal

Ingredients
  

Scones

  • 2 cups  (8 ounces) whole barley flour*
  • 1 cup  (4¼ ounces) unbleached all-purpose flour
  •  ¼ cup (1¾ ounces) granulated sugar
  •  ¼ cup (1¾ ounces) light brown sugar
  • 1 tsp baking soda
  • 1 tsp  baking powder
  • ½  tsp salt
  • ½  cup (1 stick, 4 ounces) cold, unsalted butter
  • 1 lemon
  • Lemon juice (if necessary)
  • 1 egg
  • ¾ cup (6 ounces) buttermilk**

Glaze

  • ½ cup (2 ounces) confectioners’ sugar
  • 2 tbsp (1 ounce) fresh lemon juice
  • 1 tsp lemon zest

Instructions
 

  • Preheat the oven to 375℉. Line a baking sheet with parchment paper.
  • Mix together the flours, sugars, baking soda, baking powder and salt.
  • Use a hand, box or rotary grater to grate the butter into the dry ingredients.  Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs.  Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
  • Using a zester or a small holed grater, zest the lemon into a small bowl and set aside.  The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
  • Cut the lemon in half and juice it into a small measuring cup.  Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
  • In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
  • Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape. 
  • Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter.  Cut each disk into 8 wedges and separate them slightly.  They should be almost touching but not quite, which makes them easier to separate after cooking.
  • Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned.  Remove from baking sheet to a cooling rack. 
  • While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
  • Allow the scones to cool for 15 minutes and drizzle with glaze.  Scones can be served warm or at room temperature.
  • *If using freshly milled barley flour, make sure to weigh, not measure, the amount needed.  This can be done before or after milling.
  • **If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
  • Hack:  Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator.  They can also be tightly wrapped and frozen for up to 3 months.
  • Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer-safe containers for storage. 
  • Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Keyword afternoon tea, barley flour, breakfast bakes, buffet, King Arthur, lemon juice, lemon zest, scone, tea cake, vegetarian, whole grain

 

Get the King Arthur Whole Grain Cookbook here!

Use any leftover lemon juice in this Lemon Turmeric Dressing!

Oil-Free Lemon Poppy Seed Dressing

You can use Oil-Free Lemon Poppy Seed Dressing as a marinade or salad dressing. It can be tossed with pasta or rice noodles for a bright, fresh taste!

Oil Free Lemon Poppy Seed Salad Dressing

Oil-Free Lemon Poppy Seed Salad Dressing

Course Salad Dressing
Servings 8
Calories 20 kcal

Ingredients
  

  • ½ cup lemon juice
  • 1 clove garlic, minced (1 tsp)
  • tsp fresh ginger, grated
  • tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • Pepper to taste
  • cup water
  • 1 tbsp poppy seeds

Instructions
 

  • Combine all ingredients except poppy seeds and blend with a mini food processor or immersion blender until smooth. Add poppy seeds. Store in a tightly sealed container in the refrigerator.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword lemon juice, lemon poppy seed, lemon poppy seed dressing, lemon poppy seed marinade, lemon poppy seed pasta, low calorie, oil-free dressing, pasta sauce, poppy seed, vegan, vegetarian

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Use this dressing to make Lemon Poppy Seed Chicken with Rice Noodles or Easy Pan Seared Scallops / Shrimp!

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