What time is it? Rhubarb time!! OK, those of you in non-frozen-tundra areas probably had rhubarb months ago.
Rhubarb recipes are the epitome of early summer as far as I am concerned. And frankly, I don’t know anyone who doesn’t have a patch of it in their yard, so it always strikes me as odd to see it in the grocery store. Like, who actually BUYS rhubarb? I usually have 40 lbs of it to harvest every June and a bunch of neighbors trying to give theirs away to me and everyone else. Anyway……this sour, tart vegetable is a staple in Midwest desserts. Go cut some down and give it a try.
Making Seasonal Rhubarb Scones
INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter grated on a box grater just like cheese
1 egg
8 tablespoons granulated sugar
3/4 cup whole milk
1 tablespoon vanilla extract
1 3/4 cups simmered chopped rhubarb
Place chopped rhubarb in a saucepan on medium heat. You want to cook down your rhubarb for about 20 minutes and let it cool before adding it to the scone batter. If you skip this step, the rhubarb will be CRUNCHY and too sour. make sure to strain off MOST of the liquid or your scone batter will be a goopy mess.
Preheat the oven to 400° F. Line 2 baking sheets with parchment paper.
In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Pull your butter from the fridge and grate it on a grater. A box grater is the easiest. You want it cold, trust me. Add the butter and gently mix it into the dry ingredients with your fingers. Add the egg, milk and vanilla. Mix by hand until just combined. Do not to over-mix! It will change the resulting texture if your scones.
Add cooled rhubarb and fold it in.
Plop the dough onto a heavily floured counter or bread board and mold it into an inch thick block.
Cut the block down into smaller squares of about two inches. I like to use a pizza cutter.
Place small squares onto parchment with a couple inches in between.
Bake 15 to 18 minutes, letting the scones turn golden in the oven.
Let the scones cool.
You could make a glaze to drizzle on top, but I don’t always like a glaze and the rhubarb adds enough flavor. These are light and fluffy and perfect for having with morning tea on the patio.