Tuesday, June 9, 2009

Rhubarb Scones

This past weekend was The Good Grandma's birthday. She is older than sliced bread, Band-Aids, women's right to vote, Frigidaire and Kleenex. It's true. She has a sign that lists all the things she is older than. It is amazing to think of it.

So as part of my birthday present to her I decided to make rhubarb scones. I know she likes strawberry rhubarb pie but my luck with pies is kinda iffy. So I thought I would make scones and strawberry honey butter so that when eaten together, it would taste like a strawberry rhubarb pie.

I had never had rhubarb before and scones on a few occasions so I was a little nervous about how these would turn out. But they were light and airy and sweet. Nothing like the rock hard scones I had in the past.

And TGG, bless her heart, kept calling them stones when people asked what she got for her birthday. Maybe I should be offended? I told her that she could call them biscuits and it would be ok.

I snagged this killer recipe from Bridget at The Way The Cookie Crumbles

Rhubarb Cream Scones (adapted from Gourmet via Smitten Kitchen)
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

~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.

~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.

~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.

~On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary. 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 serving.


Bridget said...

I'm so glad you, and your grandmother, liked these! And, wow, strawberry honey butter sounds amazing.

The Good Wife said...

Thanks for inspiring me Bridget! They were excellent and now I know I like rhubarb.