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Barley Scones with Roasted Plums

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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Ingredients

Roasted Plums

  • 3 prune plums, pitted and cut into wedges
  • 1 teaspoon melted coconut oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cinnamon
  • pinch ground cloves

Scones

  • 1 cup barley flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅓ cup agave nectar
  • ⅓ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • ¼ cup hot water
  • ¾-1 cup diced roasted plums (see above)

Instructions

  • For the plums: preheat the oven to 400°F. Toss the plum wedges with the coconut oil, maple syrup and spices. Lay them out on a small parchment lined baking sheet and roast until soft, about 10-15 minutes. Set aside to cool. Chop roughly once you can handle them.
  • For scones: Lower the oven to 350°F and line a baking sheet with parchment.
  • Whisk together the flours, baking powder, salt and spices. Add the agave nectar, coconut oil and vanilla. Stir until a dry batter forms. Add the hot water and stir just until all of the flour is absorbed. Gently fold in the chopped plums.
  • Place 1/3 cup measurements of batter onto the parchment, rounding the edges slightly with dampened fingers. Brush the tops with coconut oil if you like. Bake for about 20 minutes or until golden brown. Let the scones cool on the tray for 15 minutes before eating.

Recipe Notes

  • Adapted from the Babycakes NYC Cookbook.
  • In the Babycakes cookbook introduction, it advises on measuring everything (including liquids) with dry measures. This is key. Pour that oil and agave into the dry measuring cups!
Barley scones with roasted plums feature nutty whole grain barley flour and tangy roasted prune plums for a delicious summer seasonal breakfast treat.