Cooking with Panic Room: Barley Scones

The Summer Solstice event has begun in Panic Room. Like many others, this festival has obvious British roots. The denizens of the mansion are reading Shakespeare and the ancient Cymric legends, treating themselves to such traditional English refreshments as the scones we will prepare today.
Barely bread or barley scones are usually served for five o’clock tea. There are many varieties of scones, but today we’ll take a look at the classic recipe.
You’re going to need:

• 2 teaspoons of white or apple vinegar
• 180 milliliters of milk
• ~ 30 grams of dried cranberries or apricots
• 350 grams of barley flour
• 2 tablespoons of sugar
• 2,5 teaspoons of baking powder
• 1/4 teaspoons of baking soda
• 60 grabs of butter
• 1 egg

Barley flour can be purchased in healthy nutrition stores, but if you can’t find any you may take some pearl-barley or pot barley and grind it using a coffee grinder to make some at home.
If you like, you may put the butter for in the freezer for a couple of hours before cooking, but this is optional.
Cover the dried cranberries or apricots in boiling water for a few seconds and drain it. The apricots should be diced, but the cranberries can be simply cut in half depending on the size of the berries.
Pour vinegar into milk, stir and set aside for 10 minutes.
Mix sugar, baking powder, baking soda and about 300 grams of barley flour.
If you chose to freeze the butter, shred it and add to the mixture. If not, dice it and mix with the barley flour along with the cranberries or the apricots.
Whisk the egg into the milk and vinegar using an electric beater or a simple fork and knead the dough. It’s going to be very sticky, so feel free to rub the remaining flour on your hands. If you think the dough is too runny, it’s not too late to add another tablespoon of flour, but be careful! Adding too much will make your scones tough to swallow.
If you’re making one large scone, take a well-oiled baking dish. If you’re making several small ones, split the dough into several portions, put them on a sheet of baking parchment and give it the shape you like (the barley dough tends to be shapeless, so don’t try too hard). Butter your scones before baking.
Bake the scones for 20 minutes at 220 degrees Celsius.
The barley dough doesn’t rise and we didn’t put in any sugar, so the scones will be rather flat. They are best served warm with some butter and marmalade in addition to the traditional tea.

Bon appetit!

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