Cheesy Spent Grain Scones

Someone in our house received a 1-gallon brew-your-own beer kit for Christmas. That someone brewed said beer - enjoyed it - and ordered another mix. Which is currently fermenting away in our closet. Don't worry. My pretty shoes have been moved to a safe location should it bubble over.

We are, apparently, joining the growing ranks of home brewers. And I'm fully supportive of this hobby - especially since it provides me with spent grain for baking purposes. 

Once he uses the barley to flavor his beer, it gets strained out. No longer needed. And for most folks - it winds up in the trash. With the last batch, however, we decided to dry it and see if we could bake with it. 

Oh man.

I can't wait for the next batch of beer to be made!

These scones have a delightful nutty flavor and a toothsome texture due to the grain. And there's cheese. And cayenne for nice little kick. 

You might want to make a double batch. These go fast. 

Start with the dry goods - flour, spent grain, baking powder, sugar, salt. 

Cut in the butter. Till it looks like clumped up sand.

Add the cheese now - don't be like me and forget. 

Beat up the buttermilk and egg. 

Add to the dry mix. 

Combine with just a few quick strokes. 

If you forgot the cheese - add it now....

Pat out into a 8-inch round. Sprinkle liberally with cayenne. Spice is your friend!

Bake for 22 minutes. As soon as it comes out of the oven, run your knife 7/8 of the way through to make triangles. 

Let sit and cool for 5 minutes. Serve!

Cheesy Spent Grain Scones

Adapted from The Brooklyn Brew Shop

1 1/2 c. flour

3/4 c. spent grain, dried

2 1/2 tsp baking powder

2 tsp sugar

1/4 tsp salt

4 tbsp cold butter, cubed

8 oz shredded cheddar cheese

1/2 c. buttermilk

1 egg

cayenne pepper for sprinkling

Preheat the oven to 400 degrees. In a large bowl, mix together flour, spent grain, baking powder, sugar, and salt. Using a pastry blender, or your fingers, work the cubed butter into the dry mixture until it resembles coarse sand. Mix in the cheese (unless you forget like me).

In a small bowl (or the glass measuring cup you used to measure the buttermilk), beat the egg into the buttermilk. Pour into the flour mixture and mix together with a few quick strokes. (if you've forgotten to add the cheese, mix it in now). 

Pat out into an 8 inch round on a lined baking sheet. Generously sprinkle with cayenne, depending on how spicy you like your scones. 

Bake for 22 minutes, until brown. Enjoy!