Barley Potato Scone

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August 29, 2018

Barley Potato Scone on plateI received a book last Christmas called "Whole Grain Vegan Baking" and have recently have had a lot of fun making the recipes in it. The jist of these recipes is they replace the egg and dairy with potatoes, squash, other vegetables, oils and vegan yogurt.


This one was for scones which were super good. The book recipe was fairly faithful in terms of what it provided, etc. Proportions worked well too. Also I don't always use all the fancy flours.

Total Time: 2 hours including cleaning, cooking etc

Yield: book said 4 for me more like 6



  • 1 cup barley flour
  • 1/4 tsp grated nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup + 2 Tbsp mashed potato
  • 1 1/2 tsp baking powder
  • 1/4 cup raisins
  • 1 Tbsp cornstarch
  • 3/4 cup semi hot full-fat canned coconut milk


  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Warm up coconut milk can and mix in solids so that you can use it.
  2. heating coconut in pan

  3. Combine flour, nutmeg, and salt in large bowl.
  4. mixing barley flour, nutmeg and salt
  5. Crumble potato on top and work it in with flour until combined, and no large potato chunks remain.
  6. adding potato to flour
  7. Stir in baking powder, raisins, and cornstarch into the flour until combined.
  8. adding baking powder to dough
  9. Then add coconut milk, until dough forms which should not be too dry or crumbly, but not too wet either.
  10. adding coconut milk to dough

  11. Make the dough into a ball and divide in 6 portions. Shape into a disc and put on a baking sheet.
  12. scones on baking sheet
  13. Bake for 15 minutes or until browned at bottom. Remove from oven and place on cooling rack.
  14. Barley Potato Scone cooling on rack
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