Ingredients

• 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 375°F (190°C) 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