Sunday, July 18, 2010

Tuesday Night Dinner, part IV

Somewhat delayed! Possibly by a month! whoops.

So after the pesto and whatnot I made scones as an afterthought. The recipe came from the Washington Post food section, but of course I didn't quite have everything required. I substituted whole wheat flour for the barley flour and used some chopped up and slightly macerated strawberries as the center layer. They make a fantastic not-too-sweet dessert or a snack with tea and are in fact ridiculously easy to make. Unfortunately I didn't take any pictures, but rest assured that they're very tasty and attractive scones.


For the scones
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces, plus more for greasing the baking sheet
  • 1 cup plus 2 tablespoons barley flour, plus more for the work surface
  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/2 cup regular or low-fat buttermilk
  • 1 large egg
For assembly
  • 1/2 cup strawberry jam or marmalade
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon granulated sugar

Find the rest of the recipe here.

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