⏳ Yield & Time

Yield: 8 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 2 cups All-purpose flour
• 1/2 cup Barley flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/2 cup Cold unsalted butter
• 1/4 cup Sugar
• 1 Egg
• 1 teaspoon Vanilla extract
• 1/2 cup Dried cranberries
• 1/4 cup Milk

📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure that oven rack is in the center position. This is crucial for even baking!
2. In a large mixing bowl, whisk together the flour, barley flour, baking powder, baking soda, and salt. Don't rush this step; make sure everything's well combined.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. You can use a stand mixer or do it by hand; I find a good old-fashioned hand mixer makes my biceps stronger!
4. Beat in the egg and vanilla extract. Mix until just combined—don't overmix!
5. In a small bowl, combine the cranberries and milk. This helps keep the cranberries from sinking to the bottom.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix; a few lumps are okay!
7. Gently fold in the cranberry mixture. Try not to be too vigorous, or your scones will be tough.
8. Turn the dough out onto a lightly floured surface. Lightly pat down the dough to a 1 inch thickness. I just use my hands! It’s messier, but way more satisfying.
9. Use a 2-inch cookie cutter (or a knife!) to cut out the scones. Arrange them on an ungreased baking sheet.
10. Bake for 12-15 minutes, or until the scones are lightly golden brown. Keep an eye on them—every oven is different!
11. Remove the scones from the oven and let them cool on a wire rack. Don't eat them straight out of the oven, even if you want to! Let them cool and maintain their shape!
12. Once they're cool, dust with powdered sugar (optional, but highly recommended!).

📝 Notes

• For best results, use cold butter and don't overmix the dough. Overmixing leads to tough scones!
• If you don't have barley flour, you can substitute with an equal amount of all-purpose flour, but the flavor and texture might be slightly different.
• Feel free to experiment with different additions like chopped nuts or citrus zest!