Yogurt Barley Fruit Scones
These fresh-baked barley 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!
Print
Pin
Email
Share
Servings: 6 scones
Ingredients
- 2 cups whole grain barley flour
- 2 Tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 cup extra thick plain Greek yogurt
- 1 Tbsp canola oil
- 1/2 cup dried cranberries, currants or raisins
Instructions
- 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.
Video
Nutrition Facts
Yogurt Barley Fruit Scones
Serving Size
1 scone
Amount per Serving
Calories
243
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Cholesterol
29
mg
10
%
Sodium
283
mg
12
%
Potassium
114
mg
3
%
Carbohydrates
43
g
14
%
Fiber
5
g
21
%
Sugar
16
g
18
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.