I know I probably don’t need another scone recipe on this blog—but I had JUST enough rhubarb to make scones yesterday! So that’s what I did.
My generous neighbor Dennis, who has a giant rhubarb patch, encouraged me to pick some of his rhubarb, which is just beginning to come up.
Unfortunately, it was still a tiny bit too early to pick. So I ended up with only a small amount of rhubarb—about a cup and a half chopped.
I made the scones with some of it and stewed the rest. I love stewed rhubarb. Well, I love rhubarb made just about any way. After all, I did name my cat Rhubarb.
Non-Edible Rhubarb
When the patch gets bigger, I’ll try the fabulous-sounding recipe my friend Clare just sent me for rhubarb-meringue bars. (I also love meringue.)
Meanwhile, I recommend these scones. They’re buttery, with a nice balance of sweet and tart. Next time, I might even double the rhubarb!
By the way, if you haven’t caught my latest TV appearance, please watch. I talked a lot (what else is new?), but the hosts and I had a very good time making vintage Mother’s Day fare.
Ingredients:
1 tablespoon plus 1/2 cup sugar 2/3 cup chopped rhubarb 2 cups flour 1-1/2 teaspoons baking power 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) cold sweet butter 1 egg 2/3 cup buttermilk 1/2 teaspoon vanilla cinnamon sugar as needed
Instructions:
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment or silicone mats.
Sprinkle the tablespoon of sugar over the rhubarb. Stir and let the mixture sit while you mix the dry ingredients.
Combine the 1/2 cup sugar, the flour, the baking powder, the baking soda, and the salt. Cut in the butter, but be careful not to overmix. Stir the rhubarb into this mixture.
In a separate bowl, combine the egg, buttermilk, and vanilla. Add this mixture to the dry mixture and blend just to moisten the dry ingredients.
Quickly scoop dough (it will be moist) into rounds on the prepared cookie sheets. Small rounds will give you about 16 small scones, but you may also make 8 larger scones. Sprinkle cinnamon sugar on top for added flavor and crunch.
Bake for 18 to 20 minutes for small scones or a bit longer for large ones. Makes 8 to 16 scones.
