A tender, delicate scone with a layer of strawberry rhubarb compote in the center.
1 cup + 2 tablespoons barley flour
1 cup all purpose flour
¼ cup packed dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine salt
8 tablespoons cold unsalted butter, cut into ½ inch pieces and chilled
½ cup cold buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup chilled Roasted Strawberry Rhubarb Compote
1 tablespoon cooled melted butter
Coarse sugar for sprinkling
Transfer mixture to a bowl. Whisk buttermilk,egg and vanilla together in a liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture in the center. Using a rubber spatula, fold everything together until a shaggy dough forms, kneading with your hands a couple of times if necessary to just bring everything together. Do not overmix.
Transfer dough to a floured work surface. Divide dough in half. Pat dough out into a two 7-inch circles that are about ¾ inch thick, dusting it with additional flour if necessary to keep it from sticking to your hands as you work. Cover the top of one circle with Roasted Strawberry Rhubarb Compote leaving a ¾ inch border around the edge of the circle. Place the other circle on top of compote. Press down slightly to help everything adhere together.
Cut the dough into 8 wedges, cleaning off your knife or dough scraper in between each cut with a paper towel. Using a dough scraper or spatula, carefully transfer scones to parchment lined baking sheet (they will be delicate). Brush with melted butter and sprinkle generously with coarse sugar. Bake 22-26 minutes or until golden brown. Serve warm.
Adapted from Good to the Grain by Kim Boyce.
Keywords: strawberry, rhubarb, scone, baking, breakfast, barley