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Savory barley and potato scones recipe

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Ingredients

Adjust Servings:
1 cup (120 g) Barley Flour
1⁄4 teaspoon grated Nutmeg
1⁄2 teaspoon fine Sea Salt
1⁄2 cup plus 2 tablespoons (160 g) mashed Potatoes (without skin, cooled)
1½ teaspoons Baking Powder
1⁄4 cup (40 g) Raisins (optional)
1 tablespoon (8 g) Cornstarch
3⁄4 cup (180 ml) moderately hot full-fat canned Coconut Milk

Savory barley and potato scones recipe

  • Serves 4
  • Medium

Ingredients

Directions

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These delicacies have been compared to gnocchi in scone form. Be sure to use a baked potato that is not too mushy and soft, but just slightly underbaked instead. This is what will work in combination with the sweet and moist barley flour to give these their incomparable tender texture.

Steps

1
Done

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.

2
Done

Combine the flour, nutmeg, and salt in a large bowl. Crumble the potato on top and work it in with the flour like you would cut vegan butter into a regular scone recipe, until combined and no large potato pieces are left.

3
Done

Using a fork, stir the baking powder, raisins, and cornstarch into the flour until combined.

4
Done

Still using a fork, add the coconut milk, a little at a time, until a dough forms; the dough should not be too dry or crumbly, but not too wet, either. Gather the dough with your hands and shape it into a ball. Divide into 4 equal portions. Shape each portion into a disk, flattened to 3 inches (8 cm) in diameter. Place on the prepared sheet.

5
Done

Bake for 15 minutes, or until browned at the bottom. They will remain somewhat pale on top and look dry, but rest assured they won’t be dry inside. Place on a wire rack to cool for a few minutes.

6
Done

For a top that’s more golden brown, toast the scones in a toaster oven before enjoying.

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Puttanesca scones with barley and spelt recipe
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Puttanesca scones with barley and spelt recipe
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Buttery sesame cookies

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