These fresh-baked yogurt barley fruit scones are made with extra thick Greek yogurt to add a fluffy texture and dried cranberries to add a touch of sweetness. The perfect addition to your morning cup of coffee or mid-afternoon cup of tea!
Yogurt Barley Fruit Scones
- In a large bowl, mix together whole barley flour, sugar, baking powder and baking soda.
- In a separate bowl, lightly beat egg and combine with yogurt and oil; stir into flour mixture along with dried fruit.
- With lightly floured hands, gather dough into a ball and place it on a lightly greased baking sheet. Flatten into a round about ¾ inch (2 cm) thick. Cut with a knife to divide into 6 scones. Spread apart on baking sheet.
- Bake in a 375°F (190°C) oven for 20 to 25 minutes or until lightly browned and a cake tester inserted in the centre comes out clean. Serve warm.