We’re deep into rhubarb season here in Maine! We’ve been using it in our cocktails, on our bread, and now in our rhubarb scones! We used Kate’s recipe for Dreamy Blueberry Cream Scones, and adapted it to make use of our abundance of fresh produce! And now you can make them yourself! Here’s how:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon fine sea salt or table salt
5 tablespoons chilled, unsalted butter, cut into ¼ inch cubes.
½ cup finely chopped rhubarb
1 cup heavy cream
Heat oven to 425 degrees
Slice your rhubarb stalks into narrow lengthwise strips. Chop into 1/4 inch cubes.
Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Pulse six times.
Chop butter into 1/4 inch cubes. Using food processor, remove cover and distribute butter evenly over dry ingredients.
Cover and pulse 12 times, each pulse lasting 1 second. Add rhubarb and pulse one more time.
Transfer dough to large bowl.
Transfer to larger bowl for rhubarb scones
Use your hands to shape a well in the center of the dry ingredients. Pour the cream into the center of the well. Stir in cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Knead dough by hand until it comes together.
On a lightly floured surface press into a 8 inch circle, smoothing the edges. Cut into 10 to 11 wedges.
Place wedges on a parchment covered baking sheet. Brush with melted butter and sprinkle with brown sugar, (optional) and bake until very light brown, 12 to 15 minutes.
Cool 10 minutes and enjoy warm, or at room temperature.
Served with strawberry butter!
Yumm!!! Now invite all your friends over for tea and scones, and discuss literature and flower gardens, and feel very fancy. Tra la la.
If you get these into the oven and your kitchen looks rather worse for wear, do not fear your mess: our kitchen looks appalling after baking, too. And we’re pretty much professionals, so you can definitely feel better about yourself about that one.
America’s Test Kitchen Cookbook
We’d love to see how your Dreamy Rhubarb Scones turn out, and what other interesting variations you can think of! You can tag us in your photos on Instagram or share them on our Facebook Page– We can’t wait to see what you dream up!
The Inn at English Meadows