Ah! Earthly pleasures! The rites of spring! Rhubarb has pushed it’s way thru the earth. With large leaves unfurling over slender stems, it announces the inevitable change of the seasons. The earth has warmed, the long days are full of sunshine and now there is no choice except to grow and face life fully. Rhubarb, with it’s boisterous flavor, makes it’s presence known. The assertive flavors are a wake up call and aim to shake us out of our winter torpor.
Rhubarb’s rowdy nature is tamed, brought to sublime deliciousness in these delicate scones. In these scones the edge of the rhubarb is perfectly balanced with the sweetness of butter and sugar, and using buttermilk as the liquid makes them very tender. They are too soft to be split in two and there is no need to add jam or clotted cream. They are delicious as they are.
With the usual shape of a scone being a triangle, I am breaking the rules with my round scones. In the interest of getting them in the oven sooner and keeping my counter clean, I use a spring release scoop and drop them onto the pan. They also keep really well in the freezer.
Ingredients
- 3 stalks rhubarb, cut into 1/4 inch dice (about 1 1/2 cups)
- 1/2 cup sugar, divided, plus a bit more for sprinkling
- 2 1/2 cups all purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 stick cold, unsalted butter, cut in slices
- scant cup of cold buttermilk
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with baking parchment.
- Stir 3 tablespoons of the sugar into the rhubarb, set aside.
- In a large bowl, combine the flour, baking powder and salt. Add the butter to the flour mixture and rub the butter into the flour with your finger tips until the mixture resembles coarse crumbs. Stir in the remaining sugar.
- Scatter the rhubarb over the flour mixture. Stir the buttermilk in all at once, stopping once the buttermilk has been incorporated in the mixture. Do not over mix.
- Using a spring release scoop, drop 1/3 cup sized mounds onto the baking sheet.
- Sprinkle the tops of the scones with a bit of sugar.
- Bake at 425 for about 20 to 25 minutes, until light golden in color.
- They keep well in the freezer, if there are any leftovers!
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