The Slow-Cooked Sentence

Tender and not too sweet:
Barley, coffee, molasses scones

Rachael Conlin Levy

What I’d give to share a cup of coffee and place a hand on the shoulder to thank you – friends long held, new, and unknown, but friends all the same. I’m grateful for the encouragement and camaraderie I’ve received. And I’m sorry distance and time prevent this circle from gathering at a single table, my kitchen table, to talk writing, laugh over stories, admit frustrations, and share these scones. They are a lot like me right now, tender and not too sweet. I prefer them with a steaming mug of coffee mellowed with cream, which, I believe, is how my husband prefers me — at least in the mornings.

Barley Scones with Coffee and Molasses

Recipe by Dawn Woodward of Evelyn’s Cracker. More of her recipes can be found at The Bread Lab.

4 cups/400 grams barley flour

4 cups/445 grams spelt flour

4 teaspoons/12 grams baking powder

1 teaspoon/4 grams salt

2 2/3 cups/400 grams brown sugar

1 1/4 teaspoon ground allspice

1 1/4 teaspoon ground cloves

4 teaspoons ground ginger

1 pound/454 grams unsalted butter

1 1/3 cups heavy cream

1/4 cup molasses

1 1/2 tablespoons vanilla

1/2 cup/120 grams strong, cold coffee

Mix dry ingredients and cut in butter until coarse and lumpy. Combine liquids and drizzle over top. Mix gently and quickly until dough comes together. Divide into four equal pieces and shape each one into a six-inch round. Place on parchment lined tray. Cut into eighths. Sprinkle with coarse sugar. Bake at 375 degrees Fahrenheit for 25 minutes. Test with toothpick. Scones should be soft but not wet in the center.

Yield: 4 6-inch rounds (8 pieces per round)

2 responses to “Tender and not too sweet:
Barley, coffee, molasses scones”

  1. Andrea says:

    Mmm, those sound good. I’d love to join you at the kitchen table to eat one (or two or three).

  2. These look great. I hope we can sit at a table together and chat one day, Rachael.

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