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.