Rhubarb Scones
Ingredients
- 2 cups fresh rhubarb (cut into ¼" pieces)
- 7 tbsp sugar
- 2½ cups plain flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold, unsalted butter (cubed)
- ⅔ cup buttermilk (If you do not have buttermilk, add ⅔ tbsp to a measuring cup plus enough milk to make a full ⅔ cup. Let sit for 5 minutes)
- 1 egg
- 1 tsp vanilla extract
- 4 tbsp melted, unsalted butter
Directions
- Toss fresh rhubarb pieces and 3 tablespoons of sugar in a small bowl until rhubarb is completely coated and set aside
- Sift together flour, sugar, baking powder and salt in a large mixing bowl
- Add the cold cubes of butter and work the butter into the flour mixture until the constancy resembles corn meal – feel free to use your hands or a pastry cutter
- In a measuring cup, whisk together the buttermilk, egg and vanilla
- Pour the buttermilk mixture into the large bowl with the flour mixture and mix with a rubber spatula until just combined
- Add in sugared rhubarb and mix until incorporated
- Scrape the dough onto a floured work surface or pieces of parchment paper, give it a quick kneed and form a a circle that is about 6 inches in diameter
- Cut into 8 wedges and move wedges to a parchment paper lined baking sheet placing them about 2 inches apart
- Refrigerate for 20 minutes, uncovered
- Preheat oven to 400°F
- Brush scones with melted butter and bake until golden brown. About 20 minutes
Scones are one of my favorite pastries and I love to incorporate seasonal add-ins – during the spring and summer, rhubarb makes for the perfect treat. I love having pastries available for a quick bite in the morning during the work week. It’s easy to grab if you’re in a rush out the door or nice to enjoy during a slow morning.
Simple enough, start by mixing your rhubarb with some sugar. Give it a quick toss to coat all of the rhubarb pieces and then move on to making the pastry dough. Whisk together all of the dry ingredients and then drop in the small cubes of cold, unsalted butter. Incorporate the butter with a pastry cutter or fork until you’re left with a cornmeal consistency.
My preferred method is to mix the butter in by hand by squeezing the butter cubes into the flour mixture. Next, combine the buttermilk, egg and vanilla. Combine the wet and dry ingredients until a nice dough has formed and then mix in the sugared rhubarb.
Scrape the dough onto a floured surface or a sheet of parchment paper. Give it a quick knead and then form a 6-inch circle. Cut the dough into eight wedges and then place on a parchment paper lined baking sheet and refrigerate for 20 minutes. Once the rhubarb scones are chilled, brush them with melted butter and bake until golden brown. Enjoy!