RECIP: Orange Barley Scones with Cranberries & Walnuts

[Guest guest]

Orange Barley Scones with Cranberries & Walnuts (from " The Pleasure of

Whole Grain Breads " by Beth Hensperger)

makes 12 scones

 

1 1/2 c barley flour

1 1/2 c unbleached all purpose flour

1/2 c sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp freshly ground nutmeg

6 tbsp (3/4 stick) cold unsalted butter, cut into pieces

grated zest of 1 orange

1 c whole fresh cranberries

1/4 c chopped walnuts

2 large eggs

about 1 c cold milk or half-and-half

 

1. Preheat the oven to 400*F and position a rack in the center of the

oven. Line a baking sheet with parchment paper.

 

2. In a bowl, combine the barley and all purpose flours, baking

powder, salt, and nutmeg. Cut in the butter with a fork or two knives

until the mixture resembles coarse crumbs. Add the orange zest,

cranberries, and walnuts, and toss to distribute. Add the eggs and

milk and stir until a sticky shaggy dough forms.

 

3. Turn the dough out onto a lightly floured work surface and knead

gently just until the dough comes together in a ball, about 6 times.

Divide the dough into 2 equal portions. Pat each portion into an

8-inch round. Using a knife, cut each round into 6 wedge shapes. Place

the scones about 1 inch apart on the prepared sheet.

 

4. Bake until crusty and golden brown, 15 to 20 minutes. The scones

are best served immediately.*

 

*At least, she says so. And it's true, I suppose, but they are still

good the next day if you happen to have any left.