Strawberry Barley Scones

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Washington Post


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8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces, plus more for greasing the baking sheet

1 cup plus 2 tablespoons barley flour, plus more for the work surface

1 cup all-purpose flour

1/4 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 teaspoons kosher salt

1/2 cup regular or low-fat buttermilk

1 large egg

1/2 cup strawberry jam or marmalade

1 tablespoon unsalted butter, melted

1 tablespoon granulated sugar

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