Monday, October 29, 2012

Barley Scones with Jam

Why serve scones with a side of jam when you can make scones with delicious gooey jam pockets baked right into them? Just an idea, taken from Kim Boyce's Good To The Grain cookbook... She recommends using Strawberry Jam to complement the sweetness of the barley flour, but we have tried using different jams and found them tasty every time. Happy baking.

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