Seasonal Swap: Rhubarb Vanilla Scones

Y’all know how I like to bake breakfast goodies for busy weekday mornings on Sunday nights. I hadn’t made anything for a couple weeks, forcing the Hubs to clean out the cache of waffles and pancakes that I freeze when there are leftovers from a batch.

Waffles freeze wonderfully, by the way. Pancakes? Nahtsamuch, the Hubs tells me.

So last Sunday, I was ready to bake something and I had some rhubarb that really needed used. I came up with a summer version of my favorite pumpkin scone recipe by swapping out the pumpkin with some rhubarb compote. I often turn fresh rhubarb into compote to spoon over plain or vanilla yogurt, so the swap for pumpkin in this recipe was super easy.

I think I might like these better than the pumpkin scones, actually.

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Rhubarb Vanilla Scones Makes 8

  • 1 cup all-purpose flour
  • 1 cup buckwheat flour (or whole wheat or all purpose flour)
  • 1 Tb baking powder
  • 6 Tb cold unsalted butter
  • 1/2 cup rhubarb compote (recipe below)
  • 1 tsp REAL vanilla extract (Don’t waste money on imitation. Ever.)
  • 1 large egg
  • 1 tsp ground ginger
  • 1 Tb cinnamon
  • 7 Tb sugar
  • 2 Tb milk
  • 1 Tb sanding or coarse sugar for dusting the tops (optional)

Heat oven to 425 degrees. In a large bowl, mix all of the dry ingredients. In a smaller bowl, beat the egg lightly and mix in the liquid ingredients. Cut the butter into pieces and add to the dry ingredients. Cut into the mixture until the butter is in pea-sized pieces with a pastry cutter (or two knives). Fold the wet ingredients mixture into the dry ingredients and flour mixture and mix until incorporated. The dough should be very dry and you’ll want to add some milk–but don’t. It should be a very dry dough, and if you just keep folding, it will eventually come together.

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Put a piece of parchment paper down on the counter large enough to pat out the dough and sprinkle generously with flour. Turn out the dough and pat it out to a circle about 1 inch thick. It should be about the size of a pie. Sprinkle the top with flour and cut into 8 pieces (like a pizza) with a pizza cutter. Place another piece of parchment paper on a baking sheet and place pieces on it (I use a pie server to do this), spacing them about an inch apart. Sprinkle the sanding sugar on the tops if desired. Bake for 15 minutes until browned lightly around the edges.

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 Rhubarb Compote Makes about 1 1/2 cups

  • 1 pound rhubarb stalks, diced into 1/2 pieces
  • 1/3 cup sugar (you can add more if you want it sweeter)
  • 1 Tb lemon juice

Add all ingredients to a medium sauce pan and cover. Cook on medium low heat until the rhubarb breaks down, about 20-ish minutes. Stir occasionally, to keep it from sticking. It should have a chunky applesauce consistency. You can freeze the leftover for another batch of scones or it’s great on plain yogurt.

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I’ve tried to use diced raw rhubarb in baked goods before, but it’s not as good. The compote is definitely the way to go. Rhubarb has a really tangy taste like granny smith apples, and when it’s raw, it’s even more pronounced. The vanilla definitely softens out the tang. Eat ’em with coffee and a spoon full of jam or fruit butter. They taste like straight-up farmers market in the summertime.

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One thought on “Seasonal Swap: Rhubarb Vanilla Scones

  1. Pingback: A Rhubarita and Rhubarb Muffins | Delicious Potager

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