Notice.

I'm discontinuing this food project. It has been a great source of experimentation and learning for me. I became familiar with many cultural foods, different ingredients and culinary techniques over the 20 years that I've gone off and on. It has been very fun for me and I know my friends and family have enjoyed the food I've shared.

However, this is no longer significant enough for me to spend time on. There are a lot of foods and techniques throughout the world and history that I want to play with, but I need to focus on more immediate and efficient culinary tasks.

I will not be deleting the blog or removing posts, at least not as far as I've planned. But there will be no new recipes or updates to old ones. I will be copying what's here to my primary recipe blog found at wheat-and-honey.blogspot.com.

Barley Scones

In The Long Patrol, they serve this by scooping out the top and filling it with honey.

2 cups white wheat flour or whole wheat pastry flour
2 cups rolled barley
3 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/4 cup honey
1/2 cup milk or nut milk

Preheat oven to 425 F. Line baking sheet with parchment.

Sift flour, barley, baking powder, and salt into a bowl. Cut in butter until there is no dry powder. Stir in honey and add enough milk to make a soft dough. Dust the countertop and the top of the dough with flour, and roll out the dough to about 3/4" thickness. Cut out scones with a circle cutter, or another desired shape. Place on baking sheet. Bake for 10-15 minutes, until the tops have golden-brown edges.

Makes 10-12 large scones.