Blueberry-Barley Pinwheel Scones

We just love the combination of blueberry jam and poppy seeds in these delicious Blueberry-Barley Pinwheel Scones. Perfect for breakfast or afternoon tea!

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Servings 12-16scones
Prep Time 5minutes
Cook Time 17-20minutes
Passive Time 20-30minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12-16scones
Prep Time 5minutes
Cook Time 17-20minutes
Passive Time 20-30minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a food processor, pulse together the flours, sugar, baking powder, and salt. Add the butter and pulse until the mixture looks mealy, with no butter pieces larger than the size of a grain of rice.
  2. With the motor running, pour in the half-and-half and process until the dough comes together in a moist ball. If it seems too dry, add another splash of half-and-half; or if it is too sticky, add flour. (The dough can also be made by hand by whisking the dry ingredients, cutting in the butter with a pastry cutter, and then stirring in the half-and-half.)
  3. Transfer the dough to a surface that’s been generously dusted with flour. With floured hands, pat the dough into a relatively smooth ball, then press it out to a rough rectangular shape.
  4. Use a rolling pin to roll it into a 7-1/2-inch by 11-inch rectangle that is about 1/2 inch thick, using your hands to get squared off corners. Stop occasionally to make sure the dough isn’t sticking to the surface, and add more flour to the surface, rolling pin, and top of dough as needed.
  5. Spread the jam evenly over the top of the dough, leaving a 1/2-inch border around the edges. Beginning at one of the long edges, loosely roll the dough up into a 12-inch-long log, being careful not to push out the jam. If some does come out at the seam, gently wipe it away with a damp paper towel. Rest the log with the seam-side down to seal it.
  6. Line a large baking sheet with parchment paper. Spread the poppy seeds on a second sheet of parchment paper. Brush the outside of the dough log (not the ends) lightly with half-and-half and roll the log in the poppy seeds to coat evenly. Sprinkle and pat them in by hand if there are any empty spots.
  7. With the seam-side down, cut the log crosswise into quarters, then cut each quarter into thirds to get 12 scones, or fourths to get 16 smaller scones. Arrange the scones flat (with the jam pinwheels facing up) on the prepared baking sheet, spacing them evenly.
  8. Using your hands, gently shape the scones into more even rounds. Cover loosely with plastic wrap and refrigerate the scones for at least 20 to 30 minutes while you preheat the oven to 400°F. You can also wrap the dough and refrigerate for up to one day if preferred.
  9. When you're ready to bake the scones, remove them from the refrigerator and discard the plastic wrap. Bake until the bottoms are lightly browned and the scones are cooked through, 17 to 20 minutes.
  10. Cool at least 20 minutes, and serve warm or at room temperature. Cover after cooling completely. The scones will keep for up to 2 days stored at room temperature.
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