Strawberry Rhubarb Barley Scones Recipe for Tender Flaky Bakes

Two strawberry rhubarb scones stacked on a plate — *Strawberry Rhubarb Barley Scones*

Better Together

I originally set out to make rhubarb rye scones — rhubarb on its own, no strawberries. But every time rhubarb appears in my kitchen, strawberries seem to follow. I experimented for several days and baked a few batches of rhubarb-only scones that were fine but not memorable. Rhubarb on its own can be quite tart and required a lot of sugar to balance the flavor, which defeated my goal of a lightly sweet scone. By midweek I decided to accept what the flavor pairing kept telling me: strawberry and rhubarb belong together in this recipe.

Then I turned to Kim Boyce’s book Good to the Grain and discovered her Strawberry Barley Scones recipe. That became my starting point. I loved the idea of blending barley and wheat flours and baking a layer of jam into the scone. I could hardly wait to test it.

Strawberry rhubarb scones on a cooling rack — *Just out of the oven!*

I made a few small changes to the dough and swapped the store-bought jam for my Roasted Strawberry Rhubarb Compote. I slid the first tray into the oven and, 25 minutes later, pulled out a scone that was tender, moist, not overly sweet, and full of strawberry-rhubarb flavor. So much for rhubarb’s solo moment — together they’re simply better.

Tips for Scone Success

Scones are straightforward to bake, but these tips will help ensure reliable, tender results every time:

Keep everything cold. Like biscuits, scones need cold butter cut into flour to produce a flaky texture. I store barley flour in the freezer to keep it fresh and to help the dough stay cool while you work.
Be organized and work quickly. Prep ingredients and tools ahead of time. Keeping ingredients cold is key, so only remove them from the fridge when needed.
Don’t overprocess the butter. When cutting butter into the flour, leave some pea-sized pieces. Those bits melt in the oven and create the tender, flaky layers you want.
Avoid overworking the dough. After adding the wet ingredients, mix only until everything is incorporated. The dough should look shaggy. A couple of gentle kneads are fine, but don’t overmix.
Flour the work surface and use a scraper. Barley flour has little gluten, so the dough can be delicate. Dust your surface and the dough generously with flour, and use a dough scraper or thin spatula to lift wedges to the baking sheet.
Enjoy them the day you bake them. These scones keep a bit of their best texture and flavor the day they’re made. They’re still good later, but freshest warm from the oven.

Recipe

Strawberry Rhubarb Barley Scones

A tender, delicate scone with a layer of strawberry rhubarb compote in the center.

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Servings:
8 scones

Calories:
338kcal

Author:
Kristi

Ingredients

1 cup + 2 tablespoons barley flour
1 cup all purpose flour
¼ cup packed dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine salt
8 tablespoons cold unsalted butter cut into ½ inch pieces and chilled
½ cup cold buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup chilled Roasted Strawberry Rhubarb Compote
1 tablespoon cooled melted butter
Coarse sugar for sprinkling

Instructions

Preheat the oven to 350°F (175°C). In the bowl of a food processor combine the flours, brown sugar, baking powder, baking soda, and salt. Pulse a few times to combine. Sprinkle half the cold butter cubes over the flour mixture and pulse in 6–8 long pulses until incorporated. Add the remaining butter and pulse in short bursts until the butter pieces are about pea-sized.
Transfer the dry mixture to a bowl. Whisk the buttermilk, egg, and vanilla together. Make a well in the center of the dry ingredients and pour in the liquid. Fold gently with a rubber spatula until a shaggy dough forms, kneading a couple of times by hand if needed to bring it together. Do not overmix.
Turn the dough out onto a well-floured surface and divide it in half. Pat each portion into a 7-inch circle about ¾ inch thick, using extra flour to prevent sticking. Spread one circle with the chilled Roasted Strawberry Rhubarb Compote, leaving a ¾ inch border. Place the second circle on top and press lightly to adhere.
Cut the stacked circles into 8 wedges, wiping your knife or scraper between cuts. Carefully transfer the wedges to a parchment-lined baking sheet — they will be delicate. Brush the tops with the melted butter and sprinkle with coarse sugar. Bake 22–26 minutes until golden. Serve warm.

Notes

Adapted from Good to the Grain by Kim Boyce.

Nutrition

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Course: Breakfast, Snack

Cuisine: Nordic, Scandinavian