Barley Scones Recipe

175 g/6 oz barley flour

50 g/2 oz plain (all-purpose) flour
A pinch of salt
2.5 ml bicarbonate of soda (baking soda)
2.5 ml cream of tartar
25 g/1 oz/2 tbsp butter or margarine

25 g/1 oz/2 tbsp soft brown sugar

100 ml milk
Egg yolk to glaze

Method:

Mix together the flours, salt, bicarbonate of soda and cream of tartar. Rub in the butter or margarine until the mixture resembles breadcrumbs, then stir in the sugar and enough of the milk to make a soft dough. Roll out on a lightly floured surface to 2 cm or 3/4 in thick and cut into rounds with a biscuit (cookie) cutter. Place the scones (biscuit) on a greased baking (cookie) sheet and brush with egg yolk. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes until golden.