Recipe: Rhubarb Scones
Spring at the farmers market can seem like a sparse time for produce. At the first East Liberty Farmers Market yesterday, there were plenty of salad greens like kale, spinach and lettuce to be had. Many farmers displayed apples, onions and potatoes they had kept over the winter in their root cellars. Flats of tomato seedlings peeked out from underneath the tables, waiting to be transplanted. But in a few places, a bright flash of red could be seen - rhubarb.
Rhubarb can be a little intimidating, but it is actually pretty easy to prepare. The brightly colored stalks look like celery, but have a tart taste, and go well in desserts. Often, you see rhubarb paired with strawberries for pies and tarts, where the sugar and berries help to balance its tang. Stewed with sugar and spices, rhubarb can also make a tasty compote, spooned over pancakes or waffles for breakfast, or ice cream for dessert.
Naughty Rhubarb Scones
Makes 12-16 scones
- 3 stalks rhubarb
- 2 2/12 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2/3 - 3/4 cups heavy cream
1. Preheat oven to 425 F.
2. Rinse rhubarb stalks and slice 1/4" thick. Toss with 3 tablespoons of the sugar.
3. Sift flour, baking powder and salt together in large bowl or bowl of food processor.
4. Cut butter into flour bixture by hand or pulse with food processor until butter is the size of small peas.
5. Blend in 1/4 cup of the sugar.
6. Blend in the sliced rhubarb. (If using the food processor, just pulse - you want the slices left mostly intact.)
7. Blend in cream and vanilla until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on weather, etc.)
8. 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.
9. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
You probably won't need any jam to go with these scones, but strawberry would be a natural pairing with the rhubarb. If you would like to be especially decadent, enjoy the scones with clotted cream.