Fermented Barley & Chive Scones

Method

1. In a large bowl, combine the flour, baking powder, chilli flakes, and fresh chives. (Don’t be tempted to add salt – equally don’t be tempted to use salted butter – because the fermented barley is extremely salty. The scones will come out nicely seasoned, I promise.)
2. Take your butter out of the fridge, cut it into little cubes (about 2cm), and toss them through the dry ingredients. Now either use your fingers, or the paddle attachment of a stand mixer, to work the cold butter into the dries – but only until the butter is in irregular-sized pieces. You want the big butter pieces to create layers!
3. Stir through the yoghurt with a spoon until the mix is just hydrated; there will still be dry shaggy bits. Now tip the lot out onto a clean service and bring together some more with your hands. Don’t worry if there are still some sandy bits rolling around, these will be brought in as you roll the dough (and stop you from needing to add plain flour as you do).
4. Pat the mix into a rough rectangle, then roll it out until about 40cm long. In a little glass or ramekin, beat together one tablespoon of the fermented barley with one teaspoon of cold water. Dot this over the rolled-out dough, then spread out with the back of a spoon until there is a light but even coverage.
5. Now perform a single fold: this is when you fold down the top third of the dough, so it covers the middle third. The lower third will remain; fold this up over the first two. (You can also YouTube a single fold if you struggle to picture this).
6. Turn the folded dough by 90 degrees, and then roll out again to about 40cm long. Mix the remaining tablespoon of fermented barley with another teaspoon of water, and repeat the dotting and spreading process. Perform another single fold, then use a sharp knife to gently cut open the two folded edges (this will make the finished scones look better).
7. Pat the dough into a rectangle at around 3.5cm high, then cut into six even squares. Place on a baking tray lined with greaseproof paper and pop them into a freezer for 15 minutes (or the fridge for 45).
8. Preheat your oven to 220C / 200C fan. If using egg wash, crack it into the same bowl where you mixed the fermented barley, and beat together. Gently brush the top of the scones with the beaten egg, then bake for 12-15 minutes (keeping an eye on the colour). Turn the oven down to 190C / 170C fan and cook for a further 5-10 minutes until golden and well-baked.
9. Set to cool slightly on a rack, then eat warm.