6.19.2014

Rhubarb Scones


Bet you thought these would be either too moist or too tart, didn't you? I sure did. Couldn't have been more surprised...they were perfect. I expected them to be soggy after the rhubarb baked in them. Didn't happen. I adore scones and to pair them with my favorite rhubarb, have them turn out beautifully, well....what could be better?

Rhubarb Scones
From Food 52, by Midge (Who calls them Naughty Rhubarb Scones for some reason.)




Ingredients:
3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3--3/4 cups heavy cream

Method:

Preheat oven to 425. 
Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar. Sift flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas. Blend in 1/4 cup of the sugar. Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.) Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.) Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.





18 comments:

  1. Gorgeous and ever so tempting!

    Cheers,

    Rosa

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  2. I wish I could have one or two for my afternoon tea! They look so tempting!

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  3. wow! they look perfect. a rhubarb-lover's delight!

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  4. They look much flakier than I would have expected! How beautiful!

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  5. These were on my list of rhubarb recipes to try :) I'm glad to hear how well they turned out! My mouth is watering already.

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  6. Barbara! I just love this.
    What a nice treat with morning espresso.
    And wouldn't these be fun to use for a shortcake with some fresh berries.

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  7. Your scones look perfectly flaky! What a great way to serve them.

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  8. It looks delicious!

    http://ladyparisienne.blogspot.fr/

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  9. I'm not even a big rhubarb person, but those look tempting!

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  10. I agree and I'm taking all of these...

    ela h.
    Gray Apron

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  11. Perfect Rhubarb Scones, Barbara? You are going to make me a rhubarb convert yet, lol...They really do look yummy and I love that they are made with heavy cream:) I really need to revisit my distain for rhubarb...Thank you so much for sharing, Barbara...

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  12. So far, not a bit of rhubarb from the farm … I am amazed at how many wonderful ways you have to prepare rhubarb!

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  13. I have to stop! I am pretty sure I've pinned or otherwise saved every single rhubarb recipe you've shared, and the Knight refuses to try it. Sigh.

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  14. they look like they're the perfect texture for scones, how great! you need to do a rhubarb cookbook and i'm not kidding.

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  15. I love scones and these looks perfect with my jasmine morning tea, I have to make them :)

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  16. I made your delectable rhubarb scones & used light spelt flour in these! They were just yummy & fantastic even! x

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