Hurry, it’s that time!
It’s funny how a humble delicacy can elicit such warmth of feeling and stir up so many memories of the fondest sort –as in a homebaked scone. Perhaps it’s because scones, partnered with an illustrious cup of hot tea or coffee, are often the star of quiet, peaceful social gatherings. Here, late spring of 2021, we know more than ever before how precious those times can be.
Stache has been growing rhubarb in his garden for a few years now, and it’s in season now for harvesting, April (if you’re fortunate) through June. Some folks have a second season, but here in the Mid-west, we have a considerably short window to work with this year –so you gotta hurry!
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Mention rhubarb, and you’re sure to get some vastly divided responses. Folks seem to be quite dramatically polarized on the subject. But around here, we’re happy to have a few recipes to whip it all into something glorious –making it a delightful treat for many if they’ll lend their mind to it. I can’t imagine what’s not to love.
Timeless Old-fashioned Goodness
Inspired by my old handwritten scone recipe tucked safely in my recipe box these many years, I haven’t a clue as to where it originally came from, but it’s good! And with the few tweaks I’m sharing with you here today, you all will soon have a treasure to share with family and friends.
Flaky, tender, sweet-tart goodness on the inside with the lightest buttery crunch on the out, fresh-baked Rhubarb Buttermilk Scones are a delectable gift worth sharing! Our favorite way to serve them is still slightly warm with Devonshire-style Cream (or Crème Fraiche) and homemade Strawberry Jam. However, if those are unavailable, a light spread of butter will do the trick just fine. Amazing!
| Prep Time | 40 minutes |
| Cook Time | 14-16 minutes |
| Passive Time | 1 hour |
| Servings |
scones
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- 3/4 -1 cup Rhubarb trimmed to stalks only, rinsed, and sliced to 1/4 inch pieces
- 2 Tablespoons Sugar
- 3 cups All-purpose Flour plus more for dusting
- 2 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 cup Granulated Cane Sugar
- 3/4 cup Unsalted Butter frozen
- 1 cup Buttermilk
- 1 heaping Tablespoon Sour Cream
- 1/4 cup Half and Half or Cream
- 1 Tablespoon Granulated Cane Sugar
Ingredients
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- OK, so, first, prepare the rhubarb as noted, then add to a medium bowl with 2 Tablespoons sugar.
- Give the fruit a good stir and set it aside to macerate for about 45 minutes. This allows the fruit to soften and balance with some sweetness.
- Line two baking sheets with parchment paper and set them aside. In a large bowl, sift the flour, baking powder, baking soda, salt, and 1/2 cup of sugar together.
- Now grate the measured frozen butter with a box grater or equivalent. With dough whisk or large fork, add the grated butter to the flour mixture until combined and with butter pieces that happen to stick together, no larger than pea-size.
- Create a well in the center of the flour. In a large glass measuring cup, measure your buttermilk. In the measuring cup, add the sour cream to the buttermilk and whisk them together.
- Add the buttermilk mixture to the well in the flour mixture.
- Now add the rhubarb, including the juice that has formed while macerating.
- With the dough hook or large fork, gently mix the ingredients with as few strokes as possible until combined. Go ahead and begin preheating your oven to 425 degrees.
- Dust with a small handful of flour an approximately 10-12-inch round area on a large, clean surface --I simply use my counter. Carefully tip the rhubarb scone dough onto the flour-coated area.
- Press the dough out to one inch thick.
- With a pastry blade, gently lift and fold the dough and repress to one inch thick, repeating the process twice more using additional flour (as little as possible!) as needed for stickiness.
- Now cut the dough in half. Press each half into a 1 1/2 inch thick round. With the pastry blade or very large, sharp knife, cut each round into eight equal wedges but do not separate.
- With a pastry brush, brush each round with cream, enough to cover but without puddling. Using two teaspoons of sugar per round, carefully sprinkle the sugar evenly over the cream. [Note: Cream and sugar on the parchment paper will caramelize and burn while the scones are baking.] Allow the first round of dough to rest for 15 minutes --no need to wait longer for the second round as it will naturally rest while the first is baking.
- Bake one round at a time on the center rack for 14-16 minutes—test doneness by golden color on top and tap scones for a firm hallow sound. If unsure, test with a toothpick, being careful to not overbake.
- Serve warm scone as desired with butter.
- Or try our favorite way to serve the scones with Creme Fraiche and homemade Strawberry Jam. Wow!
Tips:
*Keep your butter as frozen as possible. Because your hands are warm, try to handle the dough without using your hands until you begin to press it out.
*Fresh baked is best; however, leftover scones will store nicely in an airtight container for several days.
Looking for more ways to use up your rhubarb? Check out my Very Berry Rhubarb Baked Parfait recipe for another delicious, out-of-this-world rhubarb treat!
These were so moist. Fresh out the oven is WOW… but days later, at room temperature still a winner.. 😀
So glad you enjoyed the scones! Thanks for the rhubarb -it went a long way this year!
These were truly scrumptious! So good with the Devonshire-style cream and strawberry jam. You sure know how to make food taste amazing! Thanks, Renee.
Ohh, thank you so much!! I’m so glad to hear you enjoyed them.
I have frozen rhubarb from last season. Thaw it out? Is that okay to use?
Your frozen rhubarb is great to use! I would add equal parts frozen. Sorry for the slow response. I have been recovering from surgery and missed your question. Thanks for writing in!