There are no words to write, other than Kim Boyce is a genius and you should all be running (or clicking) to get her book, Good To the Grain. I love it. And I love this recipe best. I did not use Kim’s recipe for strawberry jam, though. I like mine better.
Strawberry Barley Scones
Baked by me, recipe by Kim Boyce
1 cup plus 2 tablespoons Barley Flour
1 cup All-Purpose Flour
1/4 cup Brown Sugar
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoon Kosher Salt
1 stick Butter, diced into 8-10 pieces
1/2 cup Buttermilk
1 Large Egg
1/2 cup Strawberry Jam
1 tablespoon melted, unsalted butter
1 tablespoon sugar
Preheat oven to 350. Make sure the rack is in the center of the oven. Lightly butter (or spray, or use a Silpat) a baking sheet. Combine the dry ingredients in a large bowl, making sure to sift the Barley flour and All-Purpose flour very well. Add the chunks of butter to the mix. Blend using either your fingers or a pastry cutter until the mix resembles pebbled sand. (If there are larger chunks of butter, that’s okay. It will only make the scones flakier).
In a small bowl, whisk the egg and buttermilk together. Add to the dry mix. Combine with your fingers until a loose, shaggy ball forms. Dump the dough onto a well-floured work surface, and knead the ball a few times until a smoother ball forms. Divide into two smaller balls. Form the balls into two disks, 7 inches in diameter. Spread the strawberry jam on top of one disk, and gently place the other on top. Cut into 8 large triangles to form the scones. Top with the melted butter and sugar.
Bake for 22-24 minutes, until they have a golden brown crust and the jam is bubbly. Try resisting eating them all. They are supremely delicious.
Lovely photograph by Nicole Hodac.