I have such a love for rhubarb that I couldn’t let another season pass me by without one more recipe. I spotted this one on Food52 and knew it would be great (how can rhubarb and scones be bad?)
I made these in the food processor, as suggested as an option in the original recipe, but I think next time, I’ll mix them by hand. Maybe I over processed, but my rhubarb got pretty pulverized in the process and actually coloured the dough. The scones were still great, but I think I’d like to keep the rhubarb pieces bigger, as well as keeping a “whiter” scone.
No question the food processor was an easy way to make these scones, so if you’re wanting to take that route, rest assured that these rhubarb scones will still be great.
The original recipe on Food52 is called “Naughty Rhubarb Scones” – the naughty part referencing the heavy cream. Naughty or not, don’t skip the cream. Otherwise, it’s just a biscuit :)
Fresh Rhubarb Scones
Summary: These can also be made in a food processor. Be warned that the rhubarb pieces may end up being quite small though. I think you could probably make these with un-thawed, frozen rhubarb, as well.
- 3 cups of rhubarb, cut into 1/4 inch slices (about 3 stalks)
- 2 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. fine salt
- 8 Tbsp. cold unsalted butter (1/2 cup/1 stick), cut into 4 pieces
- 1/2 cup white sugar (divided)
- 1 tsp. vanilla
- 1/2 – 3/4 cups heavy (35%) cream
- Preheat oven to 425° F.
- Combine diced rhubarb with with 3 Tbsp. of the sugar. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until the butter pieces are pea-sized. Stir in 1/4 cup of the sugar, then add the rhubarb pieces. Stir to combine.
- Stir in the heavy cream, starting with 1/2 cup and adding more as necessary, to form a soft dough.
- Transfer dough to a well-floured surface. Pat dough out into a disc shape about 12-inches in diameter. Cut into triangles or use a round cutter to cut into biscuit shapes.
- Transfer scones to a parchment or silpat lined baking sheet. Sprinkle with remaining white sugar.
- Bake for about 20 minutes until set and lightly browned on the tops.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Number of servings (yield): 12
Adapted from a Food52 recipe