Barley flour has a distinctly sweet, creamy quality that tastes great with fruit. This recipe sandwiches a generous smear of jam between two disks of dough. When the scone bakes, the jam thickens, even caramelizing a little around the edges. Strawberry Jam is delightful in these scones, as is Three-Citrus Marmalade, or you can use a purchased jam of your choice.
The moist dough and the small, irregular bits of butter are responsible for these tender scones. Resist the temptation to add more flour to the dough than you need—it should be sticky but manageable. A generously floured surface will help these scones come together.
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