Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.
I have been making scones for years and I gravitate towards tried and true, like my Apricot & White Chocolate Scones. I didn’t think anything could get better until I tried this recipe from blogger Brown-Eyed Baker. I have made a few of my own tweaks (adding more rhubarb and using pre-ground vanilla beans) and I am delighted with this not too sweet, perfectly tart and slightly spicy scone.
Start with fresh rhubarb stalks that are firm. Make sure you don’t use any of the green leaves, as they are poisonous.
Chop them to about 1/4″. The smaller they are, the more rhubarb deliciousness in every bite. Put them in a small bowl and toss with 3 tablespoons of sugar.
Cut your cold butter into small pieces; the smaller you cut it, the easier it is to mix into dry ingredients.
Cut butter into dry mix with a pastry blender, two knives, or in a food processor with the knife blade, until the butter is cut into pieces about the size a pea.
Stir the rhubarb and ginger into the mixture and toss.
Make sure the rhubarb and ginger are evenly coated in flour.
Pour the heavy cream into the flour mixture. Use a wooden spoon to gently stir until all of the cream has been absorbed. The mixture will be crumbly. Don’t overmix or the dough will be tough.
Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
It should stick together. Divide the dough into two balls and using your hand gently pat the ball into a 7-inch circle.
Cut six triangles out of each circle and place on the lined baking sheet. I like using silicone baking mats, but you can use parchment paper as well.
Lightly sprinkle scones with additional sugar.
Bake until the scones are golden brown, about 15 to 22 minutes, checking carefully towards the end of baking time to be sure they don’t burn.
Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.
Note: If you don’t want to use ground vanilla bean seeds you can substitute vanilla extract by adding it to the heavy cream instead of the flour.
- 2 cups rhubarb - approx. 2-3 stalks rhubarb, cut into ¼-inch pieces
- ½ cup granulated sugar, divided, plus more for sprinkling
- ⅛ teaspoon ground vanilla bean seeds (or 1 tsp. vanilla)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small cubes
- ½ cup diced crystallized ginger
- 1 cup heavy cream
- Granulated sugar, for sprinkling
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a a silicone baking liner ; set aside.
- Place the diced rhubarb in a small bowl and toss with 3 tablespoons of the sugar; set aside.
- Place the remaining sugar in a large bowl. Add the ground vanilla bean seeds into the sugar and mix until it is evenly distributed. (If using vanilla extract, add it into the heavy cream) Add the flour, baking powder and salt to the bowl and whisk to combine.
- Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the rhubarb and ginger into the mixture, making sure that everything is evenly coated in flour.
- Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
- Divide the dough in two and pat each into a 7-inch circle. Cut six triangles out of each circle and place on the prepared baking sheet. Sprinkle with additional granulated sugar.
- Bake until the scones are golden brown, about 18 to 22 minutes.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.
These scones are light and the sweet – tart – spicy ratio is wonderfully balanced. I think I will make a double batch and freeze them to extend the joy of rhubarb season.
…and then, she paused for thought.