Eating Well: Rhubarb scones among best ever
A few weeks ago I featured rhubarb recipes in my column and promised to do a follow-up as new rhubarb recipes surfaced. This one was brought to my attention just recently when Sports Editor Tyler Shoberg treated staff to breakfast sharing these "Rhubarb Cream Scones" compliments of his wife Erin, who is quite a baker in her own right (in addition to fulltime neonatal nurse duties).
Needless to say the scones were delicious prompting this request from staffer Carrie Snyder asking, "Would Erin be willing to share her scone recipe? I haven't tasted scones this good, EVER!"
That sentiment pretty much reflected the feeling in the entire office as the goodies quickly disappeared.
Just having picked some fresh rhubarb from my backyard garden and having purchased a pint of heavy cream, I can't wait to duplicate the tasty scones myself.
Passing the recipe on for all scone lovers to enjoy, Erin noted that she used a pastry cutter rather than the food processor and also, since the dough was quite sticky, she added a bit more flour after placing it on the counter so it was more workable. The end result was eight huge pieces of scone dough, which she baked 10 to 15 minutes longer than the recipe called for because they were so large.
On that note, you may want to experiment with the size and even cutting out more scones for baking than the recommended eight. Whatever you do, just watch the baking time and take them out of the oven when they are firm to the touch.
Until next time, from my kitchen to yours, happy baking!
Rhubarb Cream Scones
2½ cups (12 ounces) all-purpose flour
½ cup sugar (3.5 ounces) plus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
2 cups diced rhubarb (¼-inch cubes), about 3 stalks
1 large egg
1 large egg yolk
1 cup heavy cream
1. Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the rhubarb with 3 tablespoons sugar.
2. In a food processor, pulse the flour, ½ cup sugar, baking powder, and salt a few times, just to mix. Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal. Transfer to a large bowl.
3. Stir the rhubarb into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.
4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Cut into 8 wedges. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before set.