Rhubarb Cardamom Scones
Here in Alaska we have several plants that grow surprisingly well in the short, warm, constant-daylight summers. From spring to late fall, we have tons of rhubarb. Rhubarb that can grow to as thick as your fist. So much rhubarb that it’s a challenge to try and use it all. This past summer I collected it only a couple of times and ended up with 3-4 gallon bags of chopped rhubarb. (And that was after a failed rhubarb pickling recipe that was so awful even my husband and father wouldn’t eat them.)
So I remember once, when I was living in Washington, a friend of mine requested rhubarb scones. Unfortunately I couldn’t find it then, for we didn’t have any in our yard, and I never found it in the stores when I wanted it, but a rhubarb scone has been in the back of my mind since that day. Would it be any good? Would it be worth it? Is rhubarb too much of an acquired taste for a scone to be appreciated?
Well, if you’re like me, and you like a little bit of tang with a little bit of sweet, these might just hit the spot. And if you have a two-year-old like mine, who has decided that chopped, frozen rhubarb is the perfect afternoon snack by the handful, then this might work for the whole family. (And if, like me, you have a million pounds of rhubarb in your freezer or growing in your backyard, here’s a perfect way to use a cup or two of it.)
You can always make these in advance, completing the recipe through step 6, then leave in the freezer until you want to bake them for breakfast or afternoon “tea.” They should weather the freezer for 1-2 months before freezer burn sets in.
20 medium scones (able to be easily altered in the recipe plugin below)
60 minutes (includes 30 minutes optional chilling time)
1-1/2 C whole wheat pastry flour
1 C all purpose flour
1/2 C brown sugar
1 T baking powder
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp salt
6 T unsalted butter
1-1/2 C chopped rhubarb
3/4 C half & half
1 tsp vanilla extract
1/2-3/4 C whipping cream
- Preheat the oven to 450F. (If you choose to add the freezing step, then wait until after you put the scones in the freezer to preheat the oven.)
- Mix together the dry ingredients: flours, baking powder, brown sugar, spices, and salt.
- Add the butter and work in with a pastry blender until it resembles coarse sand.
- Add the rhubarb and stir with a wooden spoon to mix.
- Measure out 3/4 cup half & half and add the extract to it. Then add the half & half and extract mixture to the dry ingredients and stir with a wooden spoon to mix.
- Add the whipping cream as needed, until the dough just comes together. Then press out into a log on a lightly floured countertop, and cut in half, then into ten squares. Slice each square in half to obtain 20 medium-sized scones.
- Spread out onto a parchment lined baking sheet and (optional) put into the freezer for 30 minutes or more. If you are freezing, preheat the oven about 20 minutes before you are ready to bake the scones.
- Remove from the freezer and brush with whipping cream, then sprinkle with coarse sugar (optional).
- Bake 13-15 minutes or until golden on the edges.
These have just a bite of tartness to them, so if you prefer sweet scones, consider sprinkling with coarse sugar. But these would be great as a wake-me-up breakfast scone!
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