Related Posts Widget for Blogs by LinkWithin

Tuesday, May 20, 2008

Garden Rhubarb Scones

rhubarb-cranberry-scones-3


Spring is almost over and Summer is around the corner, still it is pretty nippy here and our vegetable garden is just beginning to wake up... the first fresh stalks of spring rhubarb are the best and the juiciest; and, just like last year, I didn't want to miss using them fresh from the garden this year.

garden-rhubarb-2008-1

Rather than the usual triangular/pie-slice-like shaped scones, I went for a smallish roundish more like cookie shape. The texture turned out better than I expected and the hint of rhubarb seemed just right, not overpowering.

And since this is my garden's first bounty this year, I'd like to send this post out for WHB: Weekend Herb Blogging started by Kalyn of Kalyn's Kitchen fame, hosted this week by Cate from Sweetnicks.

Ingredients
2-3 cups self-rising flour*
¼ cup rolled oats (optional)
½ cup butter, melted
¼ cup sugar
buttermilk, as needed
2 eggs
1 cup raisins or dried currants or dried cranberries
1 cup chopped walnuts (optional)
1 teaspoon baking powder
2-3 cups peeled and coarsely chopped rhubarb

*self-rising flour is just all-purpose flour plus baking powder: can use 3 cups all-purpose flour + 3 tsp baking powder, if self-rising flour is not handy

Preparation
  1. heat the oven to 400°F
  2. microwave the rhubarb till a little mushy (no extra water needed)
  3. mix the dry ingredients - start with 2½ cups of flour, baking powder and oats - then slowly cut in the butter; beat the eggs and add them in; add the cooked and mushy rhubarb; then add a little buttermilk at a time till the dough comes together to an almost cookie-dough-like (dropping) consistency
  4. adjust the flour and buttermilk to get the right consistency - not quite as stiffly elastic as pizza dough, and not too loose like cupcake dough
  5. either roll to about an inch thick round and cut into wedges, or roughly shape into triangles for a traditional look; I simply dropped lumps with a large spoon onto the cookie sheet, like I do for cookies; alternately, can be baked in mini-muffin pan
  6. bake for about 15 minutes or until a toothpick inserted in the center comes out clean

rhubarb-cranberry-scones-2

Labels: , , , ,

2 Comments:

  • At 12:55 PM, Blogger Cynthia said…

    These scones are downright homey and deserving of a big mug of tea :)

     
  • At 6:30 PM, Blogger Kalyn said…

    I'm not a big fan of rhubarb in pie, but the scones sound really good.

     

Post a Comment

Links to this post:

Create a Link

<< Home

Newer›  ‹Older