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Yogurt Barley Fruit Scones


2 cups (500 mL) whole barley flour
2 tbsp (30 mL) granulated sugar
2 ½ tsp (12 mL) baking powder
1/2 tsp (2 mL) baking soda
1 egg
1 cup (250 mL) extra thick (Greek style) plain yogurt
1 tbsp (15 mL) canola oil
½ cup (125 mL) raisins, currants or dried cranberries

In a large bowl, mix together whole barley flour, sugar, baking powder and baking soda. In a separate bowl, lightly beat egg and combine with yogurt and oil; stir into flour mixture along with dried fruit. With lightly floured hands, gather dough into a ball and place it on a lightly greased baking sheet. Flatten into a round about ¾ inch (2 cm) thick. Cut with a knife to divide into 6 scones. Spread apart on baking sheet. Bake in a 375⁰F (190⁰C) oven for 20 to 25 minutes or until lightly browned and a cake tester inserted in the centre comes out clean. Serve warm.

Makes 6 scones

Nutritional Information (per scone):

With Raisins With Cranberries

Calories: 243 230
Protein: 5 g 4 g
Carbohydrate: 43 g 41 g
Fibre: 5 g 5 g
Sugars: 16 g 13 g
Fat 10 g 10 g
Saturated Fat: 1 g 1 g
Trans Fat: 0 g 0 g
Cholesterol: 35 mg 35 mg
Sodium: 283 mg 280 mg
Potassium: 114 mg 14 mg


  1. Carol Harrison

    Love this recipe – thanks! The Greek yogurt makes for a moist, nutritious scone and the barley flour makes for an lighter, less dense scone vs other higher fibre flour options like whole wheat flour.


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