Blackberry Barley Scones

Ingredients: For the scones:

• 1 cup Myrtle Creek Mill: Organic Streaker Barley Flour

• 1 cup Myrtle Creek Mill: Organic Umpqua Red Hard Wheat Flour

• 1/4 cup brown sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 stick cold butter

• 1/2 cup buttermilk

• 1 egg

For the filling:

• 1/2 cup berries (lightly crush, add sugar if needed)

For the topping:

• 1 tbsp butter, melted

• 1 tbsp sugar

These delicious scones made with both Myrtle Creek Mill Organic Streaker Barley Flour and Myrtle Creek Mill Organic Umpqua Red Hard Wheat Flour make a great breakfast treat.

Organic Streaker Barley Flour

Buy Now

Organic Umpqua Red Hard Wheat Flour

Buy Now

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix dry ingredients in a bowl.

3. Cut in butter with a pastry cutter until it is the size of small peas. Tip: Keep the butter as cold as possible.

4. In another bowl, mix together buttermilk and egg, and add it the dry mixture until barely combined.

5. Transfer dough to floured surface and fold together a few times. Don't overmix.

6. Divide dough in half and pat each half into a disk shape about 17 inches in diameter.

7. Top the first disk with fruit, cover with the second disk and press down lightly.

8. Brush top with melted butter and sprinkle with sugar.

9. Cut disks into 8 triangular wedges and transfer to baking sheet leaving space between each wedge.

10. Bake for approx. 25 minutes or until golden brown and fruit begins to bubble out.

11. Remove from pan while still warm to a cooking rack.

🖨️ Click here to print this recipe