Delicious, slightly heavy scones made with barley meal, Trevose Barley
Scones taste best eaten spread with butter and home-made strawberry jam.
1 teaspoon butter
10 oz. flour
½ teaspoon salt
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
10 oz. barley meal
2 eggs, lightly beaten
10 fl. oz. milk juice of 1 lemon
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Using the teaspoon of butter, grease a large baking sheet and set it aside.
Sift the flour, salt, cream of tartar and soda into a large mixing bowl. Stir in the barley meal. Make a well in the centre of the flour mixture and pour in the eggs, milk and lemon juice. With a wooden spoon, mix the liquids together, gradually drawing in the flour mixture. When all the flour mixture has been incorporated and the dough comes away from the sides of the bowl, turn out on to a lightly floured board.
Knead the dough for 5 minutes or until it is smooth. Using the heel of your hand, press the dough out into a large circle, approximately 3-inch thick. Using a 2-inch round pastry cutter, cut the dough into circles, rerolling any remaining dough and making more circles in the same way. Place the dough circles, slightly spaced, on to the prepared baking sheet.
Place the baking sheet in the oven and bake for 15 to 20 minutes or until the scones have risen and are golden brown.
Remove the baking sheet from the oven and transfer the scones to a serving plate. Serve immediately.