Barley Fruit Scones               Barley Fruit Muffins
Barley Swiss Muffins

Barley Fruit Scones
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1 cup barley flour
1 cup all-purpose wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries (may substitute currants, raisins or dried cherries)
1 cup nonfat milk
1/4 cup butter, melted
1 large egg, beaten
1 teaspoon grated fresh lemon peel

Lemon Glaze
1/2 cup confectioners sugar, sifted
1 teaspoon grated fresh lemon peel
1 tablespoon fresh lemon juice

In large bowl, mix together flours, sugar, baking powder and salt. Stir in cranberries. Mix in milk, butter, egg and grated lemon peel. Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto baking sheet, creating 12 equal portions. Bake at 375 F for 15 to 17 minutes or until lightly browned. Cool scones slightly. Combine Lemon Glaze ingredients; stir until smooth. Use pastry brush to glaze tops of cooled scones. Makes 12 scones.

Per scone: calories 178, protein 4g, carbohydrates 31g, fat 5g, fiber 2g, cholesterol 28mg, sodium 276mg.