Barley Scones with Roasted Prune Plums

Barley has always been a grain I have enjoyed. I love the nutty flavor as well as the texture. Not only a good choice in soups and entrees, but perfect when ground into flour for baked goods. Barley has a weaker gluten than wheat flour, however, so it may not rise as well as recipes made with wheat flour. As a result, barley flour is usually mixed with wheat flour when baking yeast breads.

Italian prune plums have a prolific but short season. In early fall, about the same time as we see the first yellow leaves arrive on the trees, prune plums appear in the grocery stores. Then, just like that, they disappear when the pumpkins arrive. Because prune plums are firmer and less juicy than other plums, they keep their shape when used in tarts, pies or cakes. Roasting them in coconut oil for this recipe brought out their intense flavor and beautiful rich burgundy color.

Thanks to its neutral flavor, refined coconut oil makes a fantastic replacement for shortening, butter, margarine or vegetable oil. It produced a rich, tender scone that was complimented by the use of barley flour and the Italian prune plums.

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Barley Scones with Roasted Prune Plums

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Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

Roasted Plums

• 6 prune plums, pitted & cut into wedges
• 1 tsp liquid coconut oil
• 1 Tbsp maple syrup
• 1/4 tsp cinnamon
• pinch of ground cloves

Scones

• 1 cup barley flour
• 1 cup wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp EACH cinnamon & ground ginger
• 3 Tbsp maple syrup OR agave nectar
• 1/3 cup liquid coconut oil
• 1 Tbsp vanilla
• 1/4 cup hot water
• Roasted plum wedges

Course Brunch, dessert Cuisine American, European, German Servings MetricUS Imperial Ingredients Roasted Plums 6 prune plums, pitted & cut into wedges 1 tsp liquid coconut oil 1 Tbsp maple syrup 1/4 tsp cinnamon pinch of ground cloves Scones 1 cup barley flour 1 cup wheat flour 1 Tbsp baking powder 1/2 tsp salt 1/2 tsp EACH cinnamon & ground ginger 3 Tbsp maple syrup OR agave nectar 1/3 cup liquid coconut oil 1 Tbsp vanilla 1/4 cup hot water Roasted plum wedges

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

Instructions

Roasted Plums

1. Preheat oven to 400 F. Toss the plum wedges with the coconut oil, maple syrup & spices. Lay them out on a parchment lined baking sheet & roast until soft, about 10-15 minutes. Set aside to cool.

Scones

1. Adjust oven heat to 350 F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flours, baking powder, salt & spices. Add maple syrup (agave nectar), coconut oil, vanilla & syrup from roasted plums. Stir until a dry batter forms; add the hot water & stir ONLY until flour is absorbed. Gently form into a disk shape.
3. Place dough onto the parchment paper & press out into an 8-inch circle. Cut into 6 wedges. Divide roasted plums among the wedges, placing on top & slightly pressing into dough. Drizzle with any remaining syrup. Sprinkle with a bit of sugar if you wish.
4. Bake for 10-12 minutes or until they test done. Remove from oven & re-cut wedges. Cool scones slightly on a wire rack before serving.