Naughty Rhubarb Scones
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Author Notes: My mom, who churned out many a tasty scone in her day, wasn't so hot on the idea of rhubarb in scones, "too tart, honey." Boy was she ever wrong. Rhubarb's tang is the perfect foil for the super rich scone (I subbed heavy cream for the milk and upped the salt in my mom's recipe, hence the naughty). You almost don't need jam, but if you went that route, strawberry would be a natural, and clotted cream for the full-on naughty experience. - Midge - Midge
Food52 Review: WHO: Midge is a journalist, mostly on the travel beat (feel free to envy her).
WHAT: A cream scone that needs no jam or butter.
HOW: Slice rhubarb, toss into a quick-leavened dough, pat, slice, bake.
WHY WE LOVE IT: As long as there's rhubarb to be had, this is our go-to weekend brunch and teatime snack. - A&M
Serves 12-16 scones
- 3 stalks rhubarb
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup vanilla sugar
- 2/3--3/4 cups heavy cream
- Preheat oven to 425.
- Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar.
- Sift flour, baking powder and salt together in large bowl or bowl of food processor.
- Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
- Blend in 1/4 cup of the sugar.
- Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)
- Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
- Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Rhubarb
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2 days ago diane Balch
Your recipe is being featured in a rhubarb recipe round up today on Simple Living and Eating. I will be pinning and tweeting it too.
23 days ago veggirlrd@gmail.com
Great recipe. I used frozen rhubarb, white whole wheat flour, and canned coconut milk in place of the heavy cream and they still turned out delicious.
29 days ago mitchlund
Made today with my four-year old. Easy, delicious dough. I used 190g of rhubarb (nearly five stalks), 1/2t vanilla in w cream and another w the sugar on the rhubarb, almost full cup of cream (it's hot!). Delicious. Freezing some as suggested. Going to use the dough base for mango version end of week.
30 days ago The Fiery Epicurean
Delicious and extremely easy to make!
30 days ago Midge
Thanks! They are a cinch.
about 1 month ago Yasmin Hall
Made these last night, everyone loved them, they said they were moist and had just the right amount of tartness. Thanks for the Great recipe, my new favorite! : )
30 days ago Midge
So glad to hear it!
about 1 month ago LucyRed
Yum!! Made these for brunch yesterday and everyone raved about them. I used fresh rhubarb and did add a lemon glaze to them which really complimented the rhubarb. Will absolutely make these again ~ with the lemon glaze. Thanks for the recipe!
30 days ago Midge
Your glaze sounds like a lovely addition.
about 1 month ago mainesoul
I made these for Sunday breakfast. They were moist, flaky, and tasty. I had the leftovers this morning and they were still very good. They were easy to make and I will make them often.
30 days ago Midge
They are good left over, I like to toast them.
2 months ago MSpiegel
I had some rhubarb in the freezer that I used. I chopped it frozen and then let it sit out while I did the rest of the prep and it worked just fine.
2 months ago CatalunaLilith
thank you!
30 days ago Midge
thanks MSpeigel!
2 months ago CatalunaLilith
do you think frozen rhubarb would substitute well in here? it's not quite rhubarb season here, not for another 3 to 4 weeks, but i still have a bag of rhubarb from my garden last season.
3 months ago Christina @ Christina's Cucina
Since everyone is a rhubarb lover here, this is my recipe for rhubarb yogurt (which incidentally, tastes like dessert!) http://christinascucina...
3 months ago Mirta
and this rhubarb-central is awesome!
3 months ago Christina @ Christina's Cucina
I agree!
3 months ago Mirta
thank you for this, Joe. Will make a new try now!
4 months ago Mirta
Hi, would it be possible to specify measures for the rhubarb and the butter in the recipe? I totally failed this one and I think it's because I went wrong in the conversion to metric.
How many gr or cups rhubarb? I buy it frozen and it's already sliced.
How many gr or oz is a tablespoon of butter?
Also, what is "heavy cream"? is it crème fraîche?
I buy frozen rhubarb, f.ex., and it comes already sliced so "3 stalks" is difficult to measure.
4 months ago Joe Poughkeepsie
Found this site that give conversions (not SI units however)
http://www.rhubarb-central...
I calculated 1.25 cups is needed (equivalent to 3 stalks), but I used 10 oz bag (283g) of frozen red rhubarb which is actually 1.5 cups - I didn't want to deal with a 0.25 residual amount.
11 months ago Parrotmom
A friend at work brought me some rhubarb today and I remembered this recipe - absolutely delicious! Made them after work and ate them for dinner, warm from the oven with butter and a glass of milk. I used the food processor for everything but adding the cream and it worked out perfectely.
12 months ago Miachef
These are delicious! I liked the tartness, with just a hint of sweetness. For people who like things a bit sweeter, I would recommend macerating the rhubarb a bit longer...maybe at least an hour. I also used regular sugar instead of vanilla sugar, and it worked out fine. I mixed the dry ingredients and the butter in a food processor, but then added the rhubarb and cream while mixing by hand; that way, I had nice chunks of rhubarb. Can't wait to make these again...might try this recipe using other types of fruit as well!
12 months ago em-i-lis
Emily is a trusted source on General Cooking.
These are terrific, Midge. My three year old and I took down half a batch one recent morning. I have found that they're even better the day after being made, retoasted. They also freeze beautifully!
12 months ago Midge
Thank you em-i-lis! I'm about to make a double batch for just that reason..
12 months ago eternalgradstudent
These are delish! The tart and sweet are perfectly balanced. Thanks for a great recipe!
12 months ago Midge
Thanks egs!
about 1 year ago Katie
I made these scones this morning and single-handedly ate the entire batch throughout the course of the day. They were so good (but oh, so naughty), I couldn't control myself. Great recipe; I enjoyed it immensely.
about 1 year ago Midge
Ha, thanks Katie. I'm glad I'm not the only one who's done that!
about 1 year ago Midge
How on earth did I miss this!? Thanks so much for the Wildcard nod and for all your wonderful comments. What a lovely surprise!
about 1 year ago chocbird09
They're so good! The rhubarb became almost creamy (though I think I'll chop more finely if mixing by hand like today or add more of it next time), the dough isn't overpoweringly sweet, and is so fluffy and moist. All the scones I had baked before (7 recipes? 8?) were dry and tough, so I'm really happy with those. What surprised me — and convinced to make them today, since I ran out of parchment when baked a rhubarb cake recently — was the ungreased baking sheet. Only one tip got stuck (and I kind of ate that scone straight from the pan, but shh!).
I added a few drops of vanilla extract to the cream instead of the vanilla sugar, and used a bit more than 2/3c of the cream. Also, I baked them a few minutes longer.
Definitely goes into my favorites. Thank you for such a great recipe!