Wednesday, November 24, 2010

Strawberry Barley Scones with Maple Cream

Ah scones...! Now those should have been posted here a while ago! Growing up, I was one of those kids that did a lot, a lot of extracurricular activities. One Saturdays, for years, I would have an acting class that took me several hours on weekends as we would put together semi-professional plays twice a year. The classes were on the outskirts of Paris and we would always hit traffic on the way home. My mother and I started this sort of ritual to break the long route to get back to our apartment. We would stop at Marks & Spencer. Marks & Spencer has since closed in Paris (to my big disappointment) but at the time, it was a real mecca for a some great food finds that just weren't available in Parisian supermarkets. That is where I discovered a lot of 'junk food' - to my great pleasure and the dismay of my mother.

But, there was always one thing we could agree on purchasing... scones! We would get these amazing blueberry scones with some double cream. Every time. And for an afternoon snack on Sunday, we would heat the scones in the oven and serve them with a heaping tablespoon of cream and some chunky blueberry jam.

This is my ode to those long lost days! These scones are, once again, from Good to the Grain. I love them because they really aren't too sweet and have the perfect, perfect texture. Scones are really all about texture. They have to be firm, but not too firm and crumbly without falling apart. These really are best eaten warm, straight out the oven so I would suggest immediately freezing the scones you don't want to eat and re-heating them in the oven before serving.

Strawberry Barley Scones with Maple Cream
Makes large scones 8
Adapted from Good to the Grain

1 cup plus 2 tablespoons of barley flour
1 cup of all-purpose flour
1/4 cup dark brown sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 1/4 teaspoons of kosher salt

8 tablespoons of cold, unsalted butter
1/2 cup buttermilk
1 egg

1/2 cup strawberry jam (make sure it's a heaping 1/2 cup)
1 tablespoon of melted butter
1 tablespoon of sugar

Place a rack in the center of the oven and preheat to 350F. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into 1/2-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is in sizes ranging from rice grains to flattened peas. The more quickly you do this, the more the butter will stay solid, which is important for the success of this recipe.

In a small bowl, whisk together the buttermilk and egg until thoroughly combined. Scrape the buttermilk and egg into the dry mixture, and mix until barely combined.

Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. The dough may be too sticky to handle; if it is, dust it with flour and fold it together a few times. Divide the dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.

Cover one disk with the jam. Top the spread with the other disk and press down gently so that the dough settles into the jam. Brush the dough lightly with melted butter and sprinkle with sugar. Use a sharp knife to slice the circle into 8 triangular wedges, like a pie. Carefully place the wedges on a parchment-lined baking sheet, leaving a few inches between them as they will expand.

Bake the scones for 22 to 26 minutes, rotating the sheets halfway through. The scones are ready when their tops are golden brown and some of the jam has bubbled over onto the baking sheet. To keep the scones from sticking to the pan, slide a thin spatula underneath them while they’re still warm and move them to a baking rack. The scones are best eaten warm from the oven or later that same day. Serve with the maple cream

Maple Cream

1 cup of creme fraiche (or sour cream)
3 tablespoons of maple syrup

Whisk the sour cream and maple syrup together and serve alongside the scones.


CC11 said...

Scones really are a great -not-too-naughty treat, yours looks gorgeous

anna said...

Scooones! I always forget how easy and rewarding they are. I've never seen a jam layer in the middle, I'll have to try that next time.

Citron said...

This is one recipe that I will be trying this weekend. I normally make a special breakfast on Sundays, so this time it'll be scones. I love the idea of adding jam to them before baking. Thanks!

Nisrine, Dinners and Dreams said...

Yum. Too late to bake some for tomorrow's breakfast but maybe for the weekend!

Jessica @ How Sweet said...

What a unique scone! These sound fabulous.

Katie said...

Love the idea that the strawbs are baked inside to form a nice jammy layer

Meeta K. Wolff said...

oh my! how i love the flavors of these scones - barley, strawberry and maple incredible! these are right up my alley!

Eden Angel said...

yum this sounds great! x

Anonymous said...

Oh my goodness, these look lovely. I like the idea of maple cream - nice!

blackbookkitchendiaries said...

so glad i stopped by ..your blog is so beautiful! thanks for sharing this.. scones are my favorite.

Hannah said...

It's been ages since I've made scones... Thanks for the enticing reminder! I love that you used barley flour here, few people understand what a delight it is to bake with. Plus, the way that strawberry filling looks so plentiful and luscious, these seem impossible to resist.

Anonymous said...

Scones in Europe simply cannot be beat. The flavors of these sound delicious. I can't wait to try them out!

Trissa said...

Lol! Were you one of those kids with lots and lots of activities? I had almost zero - had to force my parents to let me take gymnastics! But one thing we have in common - a serious weakness for delicious scones! Yours look lovely.

Maria @ Scandi Foodie said...

They look fantastic and I really love the fact that you've used barley flour! Delicious!!

alicia said...

holy cow, these look good. Scones are so under-appreciated compared to muffins. These look so great!

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