Purple Barley Scones

Purple Barley Scones

Purple Barley flour has a majestic hue and a deep, earthy flavor that beckons you to bake it into every recipe. These scones are a perfect gateway to this beautiful, ancient flour, and are great on their own or served with jam and whipped cream.

What You'll Need

1 cup + 2 Tbsp. Purple Barley Flour

1 cup All Purpose Flour

1/2 cup brown sugar

1 tablespoon baking powder

1 1/4 teaspoons salt

1 stick unsalted butter (chilled, cut into squares)

1/2 cup buttermilk (substitute yogurt, regular milk, etc.)

1 egg

2 teaspoons vanilla extract

Raw sugar for topping


  1. Whisk together dry ingredients.
  2. Using a pastry cutter, work chilled butter into dry ingredients until the butter is the size of small peas.
  3. Whisk together egg, milk, and vanilla extract. Set aside.
  4. Using a spatula, fold in egg mixture until dough is formed.
  5. Gently roll out the dough on a lightly floured surface until it's about 1/2-inch thick.
  6. Using a round biscuit or cookie cutter (about 2-inches), cut out dough and place on cookie sheet, lined with parchment paper.
  7. Sprinkle with raw sugar.
  8. Place the cookie sheet in the freezer for at least 15 minutes before baking.
  9. Preheat oven to 350 F.
  10. After dough is chilled, remove from freezer and bake for 10 minutes.
  11. Cool and serve with jam and whipped cream.

Makes about 12 scones.

Shop The Recipe

Purple Barley Flour


All Purpose Flour (4.4lb bag)


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