Lemon Barley Scones
I made scones for breakfast this morning, and they couldn't have been easier. The dough was a little wet so I was generous with the flour during the quick kneading. These scones aren't 100% whole grain - they use barley flour plus some AP flour. I made some lemon curd to go with them, and they were delicious. Larry thought they should be sweeter. Probably, since I forgot to add the powdered sugar-lemon glaze on top.
- Lemon Barley Scones (King Arthur Flour Whole Grain Baking, p. 88)
- Lemon Curd (Fine Cooking #26, May 1998, p. 54)
Wow, that sounds right up my alley. Nice!
I think you'd really like them, especially without the glaze. I could eat lemon curd by the spoonful, and it was great with these scones. They were best right out of the oven. Not as good the next day.
I too can eat lemon curd by the spoonful! Wouldn't that be a fun contest?
I measured by weight, not volume. My dough wasn't "a little wet", it was downright goopy. I had to add quite a lot of AP flour. Frankly I think the recipe should have been written differently.
You were smart to make lemon curd. I didn't, but I think that's exactly what they need.
I also measured everything by weight. You know, my cinnamon-filled scone dough was completely goopy. I'd say this book isn't for a beginner because I've had to "fix" things here and there.