Barley Scones These tender scones are delicious plain, or topped with fresh fruit. They are made with barley flour, which is sold in natural food stores and some supermarkets.
Makes 12 scones
- ¼ cup fortified vanilla soymilk or rice milk
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 2 teaspoons vinegar
- 1 cup plus 3 tablespoons barley flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons raisins
- additional barley flour for dusting
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Preheat oven to 350°F.
Mix milk, maple syrup, oil, and vinegar. Set aside.
Combine flour, baking soda, salt, and raisins in a food processor. Blend until well mixed and raisins are chopped.
Add liquid ingredients and process until a ball of dough forms.
Transfer to a flat surface that has been dusted with barley flour. Flatten into a circle approximately 6 inches in diameter and ¾-inch thick. Use a sharp knife to score dough into 12 wedges (do not separate), then transfer to a baking sheet.
Bake for 30 minutes, until lightly browned.
Recipe from Healthy Eating for Life for Women by Kris Kieswer | 
