Buttermilk Barley Scones
Prep Time
20 minutes
Cook Time
20-25 minutes
8 servings


2 cups (500 ml) barley flour
2 tbsp (30 ml) liquid honey
2 1/2 tsp (12 ml) baking powder
1/2 tsp (2 ml) baking soda
3/4 cup (175 ml) buttermilk
1/4 cup (60 ml) butter, chilled
1/2 cup (125 ml) dried fruit


  1. Preheat oven to 375 degrees.
  2. Prepare buttermilk by combining ¾ cup milk with 1 tbsp lemon juice. Let stand for 10-15 minutes, until milk starts to curdle.
  3. In a large bowl, mix together barley flour, baking powder, baking soda and dried fruit. Cut in chilled butter with a pastry cutter (or knife).
  4. Mix honey with buttermilk and combine with flour mixture.
  5. With lightly floured hands, divide dough into eight balls. Place on lightly greased baking sheet and flatten until 2 cm (¾ inch) thick.
  6. Bake for 20 – 25 minutes or until lightly browned and toothpick inserted in the center comes out clean. Serve warm.