Rhubarb Scones To Die For
Corrine Kozlak, author of our upcoming cookbook Rhubarb, shares with us her recipe for Rhubarb Scones and Strawberry-Rhubarb Jam.
INGREDIENTS FOR THE RHUBARB SCONES
1 cup chopped rhubarb (about 2–3 medium-size stalks,
cut into 1⁄4-inch pieces)
1⁄3 cup granulated sugar, divided
2 3⁄4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
8 tablespoons unsalted butter, cubed and frozen
1 cup buttermilk
Raw or large-crystal sugar
Americanized Devonshire Cream (see below)
Small-Batch Strawberry-Rhubarb (see below)
LET’S MAKE THE BEST SCONES EVER!
Preheat oven to 375 degrees. Combine rhubarb with 1 tablespoon sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top.
Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.
Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.
INGREDIENTS FOR THE STRAWBERRY-RHUBARB JAM
31⁄2 cups chopped rhubarb (about 8 medium-size stalks,
cut into 1⁄2-inch pieces)
3 cups strawberries, hulled and halved
1 1⁄2 cups sugar
2 tablespoons orange juice
Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.
TIPS & TRICKS
Enjoy these scones alongside a spot of Earl Grey or Rose Congou hot tea. Delicious classics are classics for a reason. To be proper, serve scones warm. Place enough cream and jam onto your plate for each half. Using your hands, break your scone into two pieces. Using a knife or spoon, spread first with cream, then with jam. Please do not create a sandwich. Eat and repeat.
DID YOU KNOW?
Native to Asia and now found around the world, rhubarb has been grown for medicinal purposes for centuries. Nonetheless, as a food, rhubarb is a relative newcomer; the first rhubarb crops grown as a food date back to the 1600s. The first recipes calling for rhubarb are even more recent, dating back to the early nineteenth century.
Photography courtesy of Kevin Ramos.