These scones go great with a hot cup of coffee and some sour cherry preserves or strawberry jam.
Mon, Jun 23, 2014 at 03:40 PM
Photo: Kelly Rossiter
We are currently in the middle of a house renovation. My husband and I are living on the upper level of the house while all the work is going on below us. We are able to stay in the house because our kitchen and bathroom are still intact. There is certainly a lot of dust, and quite a bit of noise, but I'm actually really enjoying it, as crazy as that might sound. One of the reasons I'm enjoying it so much is that the people who are working on the house are just great.
They take a coffee break about mid-morning, so yesterday I decided to make them a treat and baked these scones with some rhubarb that my daughter had given me. They were so happy when I brought a plate of them down because the aroma of them baking had been driving everyone nuts. I served them with homemade sour cherry preserves, but given the traditional pairing of rhubarb and strawberries, strawberry jam would also be an excellent choice. In fact, I bet you could throw some fresh strawberries into this dough for a bit of variation.
For most of the time I was preparing these, the power was out because some quick wiring needed to be done, so I did it by hand the old-school way rather than with the food processor. It might have taken me a few minutes longer, but when you are renovating, you have to be flexible!
Prep time: Prep time: 20 minutes
Total time: 40 minutes
Yield: 9 to 12 scones
- 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
- Preheat oven to 425 degrees Fahrenheit.
- Slice rhubarb stalks 1/4 inch-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.
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