Ingredients
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1 cup (120 g) Barley Flour
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1⁄4 teaspoon grated Nutmeg
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1⁄2 teaspoon fine Sea Salt
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1⁄2 cup plus 2 tablespoons (160 g) mashed Potatoes
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1½ teaspoons Baking Powder
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1⁄4 cup (40 g) Raisins
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1 tablespoon (8 g) Cornstarch
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3⁄4 cup (180 ml) moderately hot full-fat canned Coconut Milk
Directions
These delicacies have been compared to gnocchi in scone form. Be sure to use a baked potato that is not too mushy and soft, but just slightly underbaked instead. This is what will work in combination with the sweet and moist barley flour to give these their incomparable tender texture.
Steps
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1
Done
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Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. |
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2
Done
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Combine the flour, nutmeg, and salt in a large bowl. Crumble the potato on top and work it in with the flour like you would cut vegan butter into a regular scone recipe, until combined and no large potato pieces are left. |
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3
Done
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Using a fork, stir the baking powder, raisins, and cornstarch into the flour until combined. |
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4
Done
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Still using a fork, add the coconut milk, a little at a time, until a dough forms; the dough should not be too dry or crumbly, but not too wet, either. Gather the dough with your hands and shape it into a ball. Divide into 4 equal portions. Shape each portion into a disk, flattened to 3 inches (8 cm) in diameter. Place on the prepared sheet. |
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5
Done
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Bake for 15 minutes, or until browned at the bottom. They will remain somewhat pale on top and look dry, but rest assured they won’t be dry inside. Place on a wire rack to cool for a few minutes. |
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6
Done
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For a top that’s more golden brown, toast the scones in a toaster oven before enjoying. |
