Rhubarb Scones
These moist and tender treats are perfectly suited for a springtime tea party. The recipe below makes 10-12 scones.
Servings: 10
Ingredients
- 377 grams (about 2 1/2 cups scooped-and-leveled) all-purpose flour
- 1/3 cup (75g) granulated sugar (plus extra for sprinkling)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) cold, diced butter (salted or unsalted)
- 1 cup (100g) diced red rhubarb, plus extra pieces for "studding" the scones
- 1 cup (225ml) heavy cream
- 1/2 teaspoon pure vanilla extract
For sprinkling:
- Granulated sugar or Demerara sugar
Instructions
- Center the oven rack and preheat the oven to 375°F. Outfit an electric mixer with the paddle attachment.
- In the bowl of the electric mixer, whisk or stir together the flour, sugar, baking powder, and salt. Add the cold butter, and mix, at low speed, until the mixture resembles coarse crumbs -- 2-3 minutes.
- Add the cream and the vanilla to the flour mixture, and beat at low to medium-low speed until a dough comes together -- about 1 minute. Add the rhubarb, and mix at low speed just until it is incorporated.
- Turn the dough onto a lightly-floured work surface, and knead it 3 or 4 times to insure that any stray bits of flour are incorporated. Roll dough into a 1-inch-thick circle. Using a floured, fluted biscuit cutter, punch out 10-12 scones, re-rolling scraps as needed. Put the scones on a parchment-lined baking sheet, spacing them about 2 inches apart. "Stud" the tops with extra diced rhubarb (2 or 3 pieces per scone.) Sprinkle tops with either granulated or Demerara sugar.
- Bake in the preheated oven until the scones puff and color lightly -- 25-30 minutes. Cool briefly on a wire rack. Serve warm or cold, with or without softened butter or clotted cream.