Happy Valentine’s Day!!! This one is a quickie, but I wanted to share a little something in case you’re searching for a recipe for Saturday morning. I made these last weekend and they would be so cute for breakfast in bed on Saturday. Deliver to your Valentine with some hot coffee and you’ll be all set. Hope everyone has a happy Valentine’s day!!
Raspberry Barley Scones (Adapted from Good to the Grain)
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/4 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 stick cold unsalted butter
1/2 cup buttermilk (If you don’t have any, this works perfect in a pinch)
1/2 cup raspberry jam
1 tablespoon melted butter
1 tablespoon sugar
Preheat oven to 350 degrees and lightly butter a baking sheet. Sift together dry ingredients. Cut the butter into small pieces and add to the dry mixture. Work quickly, rubbing the butter into the mixture with your fingers until you have small even pieces everything is well combined. Whisk together the wet ingredients and add to the dry mixture. Stir until just combined and turn onto a lightly floured surface.
Using your fingers work into a large disk about a half of an inch thick and cut into about a dozen hearts using a heart-shaped cookie cutter. The number you get will vary with the size of your cookie cutter, but you only really need a few, so use whatever size you have. My finished hearts looked like this. Once they’re all cut out, spread the raspberry jam on one half of the hearts and cover with another heart to make a little sandwich. Brush the tops with the melted butter and top with the sugar. Place on a cookie sheet and cook for about 22 minutes until golden on top and oozing with raspberry jam.Serve with a little extra raspberry jam on the side and cuddle up to enjoy with your Valentine. xo!