Receta Eggless Barley & Raisin Scones – A Scrumptious Breakfast to Start Your Day With!
I had my first shot of Barley when my mom thought I needed extra energy to pep up myself after my pregnancy. And Barley water used to be the regular alongside the loads of other tasteless, bitter and weired food on my plate Never thought I would develop a liking for this grain. Thanks to internet I am loving it all over again!
My pantry now proudly displays this wonder grain and my breakfast table is always filled with a few dishes from it, Barley flavored water being the most common amongst all. And to add a few more flavors in my cooking, got a mail from the editors of a famous social site for Indian blogs BlogAdda that my blog Lite Bite is being featured on their Home page Motivating indeed..
I did Google search and found that Barley has very weak gluten unlike wholewheat and may not give good results in baking recipes using yeast, which require kneading & rising. But can be fully replaced in baking which are leavening based. And I baked these Barley scones using Honey and lots of Raisins.
The scones are extremely scrumptious & tender with nutty & earthy flavors of Barley with the slight sweetness of raisins and honey in it. I got the idea of blending the raisins for the batter from ‘Healthy Eating for Life for Women’ (link is lost). The ground raisins in the batter gave a lovely color to the scones.
Assembly line for baking...
Ingredients;
- (makes 6 scones)
- 1 cup of hand pound pearl Barley
- 1 tbsp of refined flour (optional)
- 1/4 cup of Raisins
- 1/4 cup of Honey of Maple syrup
- 1 tbsp of curd/yogurt
- 1 tbsp of Oil
- A pinch of salt
- 1/2 tsp of Cinnamon powder
- 1 tsp of baking powder
- 1/2 tsp of baking soda
Method: Grease a baking tin with oil and preheat it in the oven for 10 minutes. Wash and dry the pearl Barley. Hand pound the grain or grind it in a mixie. Take a large vessel and pour this hand pound barley. Add baking powder, baking soda, salt and cinnamon powder into it. Mix all the ingredients thoroughly. I avoided the refined flour in the first barch and added it in the second, the result was a lighter and fluffy scones, but I would still prefer the former over the later
Ground Raisins and yogurt.
Grind the raisins and curd in a blender. Take another vessel and add this ground raisins into it. Add oil and mix it well.
In they go...
Pour the liquid batter into the dry Barley mix and give a gentle stir till all the ingredients are mixed. Grease the baking tin with oil and dust with a teaspoon of Barley flour.
Pour a ladle full of the above made batter on the greased tray leaving a gap of few inches. Bake the scones for 15-20 minutes at 200°C or till they look golden brown in color.
Out come the golden beauties..
Take out from the oven and cool them completely (if you are lucky enough Serve these eggless Barley Honey & Raisin Scones as it is or smeared with butter or fruit jam of your choice.
Honey, raisins and barley..a healthy combo!
These scones taste equally delicious with Honey and a cup of tea!
Can you see the raisins and the lovely soft texture!
The pretty Honey raisin scones from inside out! Looks gorgeous…Oh and taste great too
A yummy bite!
A bite from the golden beauties…love the raisins, honey and cinnamon flavors in them.
Remember the Palm sugar jam
Remember the Palm sugar mixed fruit Jam I posted recently, its the same spread…Slurrpp!
Notes;
Replace half of the Barley flour with refined flour if you want a fluffy and plump scone.
You can add white sugar in place of Honey, but increase the liquid content accordingly.
Use Barley flour instead of pound Barley, for an even looking scone.
Makes a healthy snack box for the kids.
Try the three Barley Drinks I posted recently.
You may like some of these healthy recipes on Lite Bite;
Garlic & Oats Scones
easy egg less strawberry drop cookies
Healthy Barley dessert with Palm sugar