Lemon Barley Scones

• 2 cups barley flour
• 1 cup flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold, cubed, unsalted butter
• 1 egg
• 1/4 cup yogurt
• 1/2 cup milk
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment.
2. Whisk together the flours, sugars, baking soda, baking powder and salt.
3. Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
4. Whisk together the egg, yogurt, milk, lemon juice and lemon zest in a separate vessel. Add them to they dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
5. Knead the mixture two or three times to make it come together. Press it into a rectangle or disk and cut it into 16 or as many shapes as you would like. (If you'd like a prettier scone, brush them with egg and sprinkle with raw sugar).
6. Bake them until they begin to brown around the edges--about 22 to 25 minutes.

barley flour, flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cold, egg, yogurt, milk, lemon juice, lemon zest

Taken from food52.com/recipes/22526-lemon-barley-scones (may not work)