Barley Scones

By blum099

These tender scones are delicious plain or topped with fresh fruit. Barley flour is sold in natural food stores and some supermarkets.

Calories: 80
Fat: 1.5 g
Saturated Fat: 0.1 g
Calories from Fat: 16.6%
Cholesterol: 0 mg
Protein: 1.8 g
Carbohydrates: 15.5 g
Sugar: 3.8 g
Fiber: 1.6 g
Sodium: 120 mg
Calcium: 37 mg
Iron: 0.6 mg
Vitamin C: 0.1 mg
Beta Carotene: 0 mcg
Vitamin E: 0.4 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Ingredients

• 1/4 cup fortified vanilla soy- or rice milk
• 2 tablespoons maple syrup
• 1 tablespoon canola oil
• 2 teaspoons vinegar
• 1 cup + 3 tablespoons barley flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons raisins

Preparation

Step 1

Preheat oven to 350°F.

Mix non-dairy milk, maple syrup, oil, and vinegar. Set aside.

Combine 1 cup barley flour, baking soda, baking powder, salt, and raisins in a food processor. Blend until well mixed and raisins are chopped.

Add non-dairy milk mixture and process until a ball of dough forms.

Transfer dough to a flat surface that has been dusted with the remaining 3 tablespoons barley flour. Flatten into a circle approximately 6 inches in diameter and 3/4-inch thick. Use a sharp knife to score dough into 12 wedges (do not separate), then transfer to a baking sheet. Bake for 30 minutes, until lightly browned.