Rhubarb Scone Extravaganza
July 4, 2016 by englishmeadows
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:
Ingredients:
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
Directions:
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.
Adapted from 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!
Happy Baking!
Love,
The Inn at English Meadows
Recipe: Gluten-Free Fudgy Chocolate-Walnut Cookies
February 28, 2014 by englishmeadows
If you’ve stayed at the Inn at English Meadows, then may have tasted my Gluten-Free Fudgy Chocolate-Walnut Cookies. Bring the memories of your getaway from our inn to your kitchen by making these tasty treats:
Gluten-Free Fudgy Chocolate-Walnut Cookies
Ingredients:
2 ¾ cups of walnut halves (9 ounces)
3 cups confectioner’s sugar
½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
¼ teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Instructions:
1. Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the over. Line 2 large rimmed baking sheets with parchment paper.
2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until golden brown and fragrant. Cool slightly, then finely chop them.
3. In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat until the batter is moistened. (Do not over beat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch.
5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
This recipe makes 12 cookies that will stay fresh for up to 3 days in air tight sealed container. For more information on this recipe check out Food & Wine magazine.