Let's talk about the super thrilling topic of grocery shopping for a bit: as in, shopping for baking supplies at school is usually a pain. The closest grocer store is one subway stop away--which, okay, isn't that far, but it still involves getting on the T or walking for 20 minutes--definitely more inconvenient than what we Mid-westerners are used to. The other two options closer to campus are CVS and Broadway, a fancy health food store.
I would go to Broadway this year whenever I needed groceries for baking but was too lazy to actually make my ways to Shaws. That's where I found this rhubarb a few weeks ago, sitting in a cardboard box next to the way over-priced blueberries and raspberries. I had planned to make these scones with strawberries, but the rhubarb was a much cheaper option, and the sight of this seasonal reddish celery thing made me happy. It seemed like a promising sign of summer.
While a lot of recipes recommend making scones by grating in frozen butter or using a pastry cutter, I always make scones with my hands. I don't think it causes the butter to melt too much much if you work quickly, and I like to actually feel the texture of the dough with my hands. I think it's one of the reasons I like making scones so much.
Anyways, this scone recipe isn't too different from the others I've posted here; I lightened up the texture a bit with the cake flour and buttermilk, but kept it pretty similar to the original. Don't skip out on roasting the rhubarb: I don't think just throwing in raw rhubarb lets them cook long enough or become sweet enough to be really good. Also, make sure the rhubarb is thoroughly chilled before adding it to the dough! Chilled dough makes fluffier scones.
Apologies for the inconsistent posts for the past couple of weeks. Monica and I have both been in crazy final exam / move-out mode. I actually made these a week or two ago right after finals ended when I was supposed to be packing up my baking equipment rather than making things with them. Alas. The travails of summer storage.
Click here for the printer-friendly recipe.
Roasted Rhubarb Scones
Yields: 12 scones
For the Roasted Rhubarb
1 pound rhubarb (about 4 to 5 stalks), washed and chopped into ½-inch pieces
⅓ cup granulated sugar
1 teaspoon lemon zest
Softened butter, for greasing
For the Dough
2 cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons granulated sugar
8 tablespoons butter, cold
½ cup buttermilk, cold
1 teaspoon vanilla extract
1 egg, beaten
¼ cup raw sugar (granulated sugar can be substituted)
- Preheat the oven to 375 F.
- Roast the rhubarb. In a large bowl, mix together the rhubarb, sugar, and lemon zest.
- Thoroughly grease an oven-proof pan with butter, and pour the rhubarb into the pan.
- Bake for about 10-15 minutes, or until the rhubarb is tender.
- Let cool thoroughly, then refrigerate overnight.
- Preheat the oven to 375 F.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the butter into ½-inch cubes. Make sure it remains cold.
- Add the butter to the dry ingredients.
- Using a pastry cutter, a fork, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.
- In a separate bowl, mix together the buttermilk, egg, and vanilla extract.
- Add the wet ingredients to the dry and stir until barely combined.
- Mix in the rhubarb, including the juices, until it is incorporated. Be careful while stirring since the rhubarb is very soft. Do not over-mix.
- Turn the dough onto a floured surface.
- Shape the dough into a 6 inch x 8 inch rectangle.
- Cut the dough into 6 rectangles, and then cut each of the rectangles in half to form 12 triangles.
- Brush the scones with the beaten egg and sprinkle raw sugar on top.
- Bake the scones for 15-18 minutes, or until the edges have turned golden.
- Let cool slightly, and serve with whipped cream or yogurt.