I tried this recipe for the first time quite recently, even though the book from which I took it has been in our family for a very long time. It is the legendary edition of the cult book by Estonian author Ida Savi «Buns, Pies, Pastries» («Saiad, pirakad, koogid»). Allow me to quote her.
Barley scones (Odrakarask in Estonian)—or barley flat bread—are traditional Estonian food. The dough used for baking them should be soft so that it can be spread with a spoon in a form or pan. Mostly barley flour is used, with baking soda or yeast as leavening agents. Since barley flour contains little gluten, wheat flour or whole wheat flour is added. The scones are eaten fresh and are especially delicious hot with honey, butter, lingonberry jam, or maple syrup.
For one scone with a diameter of about 26 cm, you will need:
250 ml of kefir or buttermilk;
1 egg;
1 teaspoon of salt;
1 teaspoon of sugar;
2 tablespoons of vegetable oil;
1 teaspoon of caraway seeds;
1
¾ cup of wheat flour (grade I or II, or wholemeal flour);
½ teaspoon of baking soda or 1 teaspoon of baking powder.
Beat the egg with salt and sugar, add kefir, oil, caraway seeds, and the flour mixed with baking soda. Pour the batter into a baking dish lined with parchment paper and bake in a preheated oven at 180℃ / 356°F for 30 minutes, or for a dry wooden skewer.
