The weather so far this June has been incredible -- allowing many relaxed mornings in my garden. And while I wait for the majority of recently planted vegetables to start producing, I do have my rhubarb. And, I continue to search for different ways to use it.
With the Diamond Jubilee celebrations surrounding Queen Elizabeth this month, and the summer Olympics in London just around the corner, it seems like tea and scones are in order. Rhubarb Scones to be exact!
• Rhubarb Scones •
a recipe adapted from FOOD52
MAKES 12 SCONES
• 3 stalks of rhubarb
• 2 1/2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons COLD unsalted butter, cubed
• 1/2 cup vanilla sugar
• 2/3 to 3/4 cup heavy cream, plus additional for brushing onto scones
• Coarse sugar or Turbinado sugar for sprinkling
1. Preheat oven to 425˚F.
2. Slice the rhubarb stalks into 1/4-inch pieces. Toss with 3 tablespoons of the sugar.
3. Place flour, baking powder, and salt in the bowl of a food processor. Pulse to combine.
4. Add the cold butter and pulse until the size of small peas; then add the remaining sugar and pulse just until incorporated into the batter.
5. Transfer the flour mixture to a large mixing bowl. Add the rhubarb pieces. Stir in the heavy cream, starting with 2/3 cup. Add additional cream (up to 3/4 cup total), until you have a slightly sticky dough. At this point, I knead the dough very briefly in the bowl; just until I feel that all of the dry and moist ingredients are evenly combined.
6. Divide the dough into two pieces. On a parchment-lined baking sheet, pat each mound of dough into a disk about 6-inches across. Brush the tops with heavy cream and sprinkle with coarse sugar. Using a sharp knife, cut each disk into 6 triangular pieces, separating them enough that they will not touch when baking.
7. Place the baking sheet in the center of the oven and bake the scones for 20 minutes or until golden. Remove to a cooling rack.
• 3 stalks of rhubarb
• 2 1/2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons COLD unsalted butter, cubed
• 1/2 cup vanilla sugar
• 2/3 to 3/4 cup heavy cream, plus additional for brushing onto scones
• Coarse sugar or Turbinado sugar for sprinkling
1. Preheat oven to 425˚F.
2. Slice the rhubarb stalks into 1/4-inch pieces. Toss with 3 tablespoons of the sugar.
3. Place flour, baking powder, and salt in the bowl of a food processor. Pulse to combine.
4. Add the cold butter and pulse until the size of small peas; then add the remaining sugar and pulse just until incorporated into the batter.
5. Transfer the flour mixture to a large mixing bowl. Add the rhubarb pieces. Stir in the heavy cream, starting with 2/3 cup. Add additional cream (up to 3/4 cup total), until you have a slightly sticky dough. At this point, I knead the dough very briefly in the bowl; just until I feel that all of the dry and moist ingredients are evenly combined.
6. Divide the dough into two pieces. On a parchment-lined baking sheet, pat each mound of dough into a disk about 6-inches across. Brush the tops with heavy cream and sprinkle with coarse sugar. Using a sharp knife, cut each disk into 6 triangular pieces, separating them enough that they will not touch when baking.
7. Place the baking sheet in the center of the oven and bake the scones for 20 minutes or until golden. Remove to a cooling rack.
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