Ingredient: whole or ground flax seed for topping scones

It’s a wonderful thing when you find ingredients that truly marry well together. Like a good relationship this melding of flavors is a partnership of sorts, where each player complements the other, bringing out the best in its partner without losing any of its own shine. Cooking is full of classic flavor pairings, caramel & sea salt, cinnamon & apple, cranberry & camembert, vine ripened tomatoes & creamy mozzarella cheese, and a springtime favorite – sweet strawberries and tangy rhubarb.

It’s this simultaneous transformation and showcasing of raw ingredients that inspires us, to experiment with flavors in the kitchen. The idea of partnering jam and scones by sandwiching a tangy or sweet layer of jam between two buttery rounds of barley based dough works perfect.

The scone itself has so little sugar that it is not too sweet– making it an excellent accompaniment for your choice of apricot, blueberry, raspberry, fig, plum or blackberry jam.

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Barley Flour Multigrain Scones

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Rating: 5
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Course

Brunch

Cuisine

American

Keyword

barley multigrain scones

Servings

MetricUS Imperial

Ingredients

• 1/2 cup multigrain (hot) cereal a good example would be Bob's Red Mill 8-grain hot cereal.
• 3/4 cup milk PLUS 2 Tbsp apple cider vinegar
• 1/2 cup oatmeal PLUS a little extra to roll scone dough in
• 3/4 cup barley flour
• 3/4 cup flour PLUS a bit more for rolling scone dough in
• 3 Tbsp brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cardamom
• 100 gm (7 Tbsp) cold butter
• 1 egg
• 1 tsp vanilla
• 3/4 - 1 cup PURE blackberry jam OR your choice
• whole or ground flax seed for topping scones

Course Brunch Cuisine American Keyword barley multigrain scones Servings MetricUS Imperial Ingredients 1/2 cup multigrain (hot) cereal a good example would be Bob's Red Mill 8-grain hot cereal. 3/4 cup milk PLUS 2 Tbsp apple cider vinegar 1/2 cup oatmeal PLUS a little extra to roll scone dough in 3/4 cup barley flour 3/4 cup flour PLUS a bit more for rolling scone dough in 3 Tbsp brown sugar 2 tsp baking powder 1 tsp salt 1 tsp cardamom 100 gm (7 Tbsp) cold butter 1 egg 1 tsp vanilla 3/4 - 1 cup PURE blackberry jam OR your choice whole or ground flax seed for topping scones

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F.
2. In a bowl, combine milk with apple cider vinegar. Add multigrain cereal & allow to sit for about 30 minutes.
3. In a large bowl, whisk together oatmeal, barley & white flour, brown sugar, cardamom, baking powder & salt. Cut in cold butter with a pastry cutter until it resembles small peas.
4. Add egg & vanilla to multigrain/ milk mixture; lightly beat. Using a fork, carefully combine wet & dry mixtures.
5. On a work surface, sprinkle a bit of oatmeal & flour, place dough on it & with a spatula roll dough a few times until a rough ball forms. Divide the dough in half.
6. On a sheet of parchment paper, pat out 1/2 of the dough into an 8-inch circle. Carefully spread jam over dough, leaving a 1/2-inch border. Since the dough is quite soft, using a spoon, drop remaining dough in dollops over jam. With a fork, carefully spread the dollops out as evenly as you can to cover the whole scone. Sprinkle whole or ground flax seeds over scone.
7. Place parchment with scone on a flat baking sheet & bake for about 25 minutes or until it tests done with a toothpick. Remove from oven & allow to cool slightly. Cut into 10 wedges & serve.