I have always loved rhubarb. Just rhubarb though. There’s no need for strawberries to enter into my rhubarb’s life. I’ll take a slice of straight up rhubarb pie over a strawberry-rhubarb mix anytime. That tartness works perfectly in baked goods, but also has its place in savory recipes and even cocktails!
This is a pretty easy scone recipe. It is nice that you can make most of it in the food processor too and not get your hands all dirty. Don’t mix the rhubarb in there though, or your chunks of fruit will be too small. You want a nice, hearty chunks of fruit when you bite into these scones. Rhubarb season is almost coming to an end, but you’ll probably find it at farmers markets and well-stocked grocery stores through the end of June.
These scones will keep for a few days, but I find that scones in general usually taste best on the day they are made. If you are making them ahead of time, freeze the unbaked scones and then cook from frozen.
Rhubarb Scones, adapted from Food 52
- 3 stalks rhubarb
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 2/3-3/4 cups heavy cream (depending on the weather)
Preheat oven to 425.
Slice rhubarb stalks 1/4-1/2" thick. Toss with 3 tablespoons of the sugar and set aside.
Combine flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour with food processor until butter is the size of small peas. Blend in 1/4 cup of the sugar. Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup if the dough isn't coming together, or during drier weather) Fold in the rhubarb.
Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar. Arrange on a cookie sheet lined with parchment or a Silpat and bake for about 20 minutes or until lightly browned on top.