Raspberry Barley Scones

1 c barley flour (we used freshly ground grains from Prairie Heritage Farm)
1 c white flour
¼ c sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda

1 lg. egg
½ c sour cream (or fresh cream soured with 1-2 T lemon juice)
1 T vanilla extract

6 T butter, chilled

1-2 T milk, as needed

400 degrees F

Mix dry, then cut butter in. Beat wet and add to dry. Add the wet ingredients slowly and just until a sticky, wet dough is formed. Knead lightly, just a few times, and roll out to ¼ in. Cut into triangle or rectangles. Spoon 1-2 T raspberry jam into center and fold shapes over gently. Bake until tops are golden.

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