A few days after thinking I was done with rhubarb for the season, I walked into my grocery store, all naïve and unsuspecting, to find some unbelievably gorgeous rhubarb staring at me. It taunted and tempted me for the entire five seconds I spent debating whether to buy it. Yep, I was powerless to resist the beautiful rhubarb and it went straight into my shopping cart.
Matt had recently seen an article on NPR’s website about cooking and baking with rhubarb, and it featured some rhubarb scones. And since I haven’t made scones in a few months (e-gads!), I suddenly knew what I would do with the awesome vegetable that doesn’t taste one bit like a vegetable.
These scones were quite delicious – everything you want in a perfect scone. I wanted to blog them today, in the hopes that it’s still rhubarb season where at least someone lives, so maybe at least someone can go out and make them very soon.
I’m not sure how much longer I’ll have access to the beautiful stalks myself. And if rhubarb is done for another year where you live, then by all means, bookmark or pin this recipe for next year. Because you absolutely should not miss out on these amazing scones!
Source: adapted from Food52
3 full stalks of rhubarb, trimmed and thinly sliced into 1/4-1/2″ pieces (if your rhubarb is pre-trimmed, you’ll want about 14 ounces)
2 1/2 cups flour
1 tbs baking powder
1/2 tsp salt
8 tbs unsalted butter
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup heavy cream
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a medium bowl, toss rhubarb with 3 tablespoons of the sugar. Sift flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Cut butter into flour mixture with a pastry blender until butter is the size of small peas. Add in sliced rhubarb, vanilla extract, and cream. Stir together with a rubber spatula until a soft dough forms. Flour your hands and knead for about 1 minute, until the dough completely comes together.
Transfer dough to a floured surface. Pat it down to a rectangle about 1/2″ thick. Using a sharp knife or bench scraper, cut the dough into 8 roughly even rectangles. Arrange on prepared cookie sheet and sprinkle the remaining sugar on top of each scone. Bake about 18 minutes or until golden on top.