Lemon Barley Scones – a delicious recipe with barley flour, flour, granulated sugar, light brown sugar, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees. Line a baking sheet with parchment.
2
Whisk together the flours, sugars, baking soda, baking powder and salt.
3
Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
4
Whisk together the egg, yogurt, milk, lemon juice and lemon zest in a separate vessel. Add them to they dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
5
Knead the mixture two or three times to make it come together. Press it into a rectangle or disk and cut it into 16 or as many shapes as you would like. (If you'd like a prettier scone, brush them with egg and sprinkle with raw sugar).
6
Bake them until they begin to brown around the edges--about 22 to 25 minutes.
702
kcal
Calories
28
g
Fat
100
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups barley flour, 1 cup flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and more.
Yes, Lemon Barley Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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