Imagine biting into a warm, golden scone that perfectly balances the rustic earthiness of barley with the sweet, caramelized essence of roasted plums. This isn't just another breakfast recipe - it's a culinary journey that transforms ordinary morning moments into extraordinary gastronomic experiences. Our Barley Scones with Roasted Plums will transport you to a cozy British countryside kitchen, where traditional baking meets modern, fresh flavors that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 1 cup barley flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1/2 cup milk
- 2 cups plums, diced
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine barley flour, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Create a well in the center of the flour mixture and pour in the milk. Gently mix with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat into a circular shape about 1-inch thick.
- Cut the dough into 8 equal wedges using a sharp knife or bench scraper.
- Place the diced plums on a separate baking sheet, spreading them in a single layer. Roast the plums in the preheated oven for 10-12 minutes until they become soft and slightly caramelized.
- Transfer the scone wedges to the prepared baking sheet, leaving space between each scone.
- Brush the tops of the scones with a little extra milk for a golden finish.
- Bake the scones for 12-15 minutes, or until they are golden brown and risen.
- Remove from the oven and let cool for 5 minutes. Serve warm with the roasted plums on the side or on top of the scones.
Tips
- Keep your butter cold: The secret to flaky scones is using butter straight from the refrigerator. Cold butter creates those delightful, tender layers.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing can lead to tough, dense scones.
- Use a light touch: When cutting and shaping the scones, handle the dough gently to maintain its delicate texture.
- Roast plums separately: This technique allows them to caramelize and intensify their natural sweetness without making the scones soggy.
- Serve immediately: Scones are best enjoyed warm, so time your baking to serve right out of the oven for maximum flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
