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Recipe Detail Page
Barley Scones with Coffee & Molasses
Winter 2016
The nuttiness of the multi-grain flours pairs perfectly with the flavours of coffee, citrus and the soft bits of caramelized dates. This dough comes together beautifully and the scones rise up nice and high in the baking. The final flourish of turbinado sugar adds a pleasing crunch.
Makes 12 scones
2 cups (500 mL) whole-grain barley flour
2 cups (500 mL) whole-grain spelt flour
1⅓ cups (330 mL) light brown sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) unsalted butter, cubed and chilled
⅔ cup (150 mL) pitted and chopped
Medjool dates
¾ cup (175 mL) whipping cream
2 tbsp (30 mL) fancy molasses
1 tbsp (15 mL) vanilla extract
¼ cup (60 mL) strong brewed coffee, cold
Zest of 1 orange
2 tbsp (30 mL) turbinado sugar
1 Preheat oven to 375°F (190°C).
2 Line a 12 x 18-inch (30 x 45-cm) baking sheet with parchment paper.
3 In a large bowl, combine the barley flour, spelt flour, light brown sugar, baking powder and salt.
4 Cut the butter into the dry ingredients until it is evenly distributed. Toss the chopped dates with the flour mixture.
5 In a small bowl, whisk together the whipping cream, molasses, vanilla, coffee and orange zest.
6 Pour the wet ingredients into the dry, and stir until just combined. The dough will look ragged.
7 Tip the dough onto a counter and quickly bring together into a round. Cut the dough into 2 equal pieces. Shape the dough into 6-inch (15-cm) discs on the parchment-lined baking sheet. Cut each disc into 6 wedges but don’t separate. Sprinkle the turbinado sugar over the top of the scones.
8 Bake in preheated oven for 25 to 30 minutes.
9 Remove from the oven and cool on a rack. The scones can be served warm or at room temperature.
Makes 12 scones
