scones of love

Poor Sophie.  Up early every morning for the 20 mile bus ride to school, and typically only cold cereal to fortify her for the long journey.   Occasionally there will be Pop Tarts if Ian has been shopping, but what could be better than fresh pastry warm from the oven?  I have been out of the house for work before she is even awake this week so I promised her a treat this morning since I am off today.  I mixed up the dry ingredients the night before, and with the help of the mighty Cuisinart the dough was ready in 5 minutes.  These are the barley scones from Good to the Grain by Kim Boyce; no, I am not tired of that cookbook yet--not even close.  The whole wheat chocolate chip cookies we made Sunday are gone, and Sophie had 3 scones this morning.  She really appreciates the effort, and I love being able to give her something special to make up for not being here every morning. 

Strawberry Barley Scones

1 c. + 2 T. barley flour

1 c. all purpose flour

1/4 c. brown sugar

2 t. baking powder

1/2 t. baking soda

1 1/4 t. kosher salt

1 stick unsalted butter, cold, cut into 1" pieces

1/2 c. buttermilk

1 egg

1/2 c. jam

1T. butter, melted

sugar for sprinkling

Preheat oven to 350F, line baking sheet with parchment paper or lightly butter.  Sift dry ingredients together.  Cut in cold butter with pastry cutter or use food processor until incorporated.  Mix egg/buttermilk together then pour into flour mixture mixing til barely combined.  Transfer to lightly floured surface and dust with more flour until not too sticky to handle.  Divide in half and pat each half into a ~7" diameter circle, ~3/4" thick.  Spread jam on one circle and top with other circle pressing gently.  Brush with melted butter and sprinkle with sugar.  Cut into 8 wedges and put on baking sheet. Bake 22-25 min and rotate halfway through--should be lightly browned and some jam will bubble out the sides.  Best eaten the same day, especially good warm from the oven. 

 Like they would last more than a day in my house....