Rhubarb Cream Scones (original) (raw)

Another week, another post. And once again I'm way behind in reading and replying! Tumblr is too damn shiny and takes up my internet time before I even get to lj/dw. I look at tumblr and then look up and say 'Oh, god! I have things to do! I'll look at lj later.' And here we are. However, when I was watching Chicklet play soccer yesterday (she actually kicked the ball a few times! \o/), I managed to write a couple of big OUAT review/recap posts long hand so I'm going to transcribe them and maybe add some graphics but at least post them. I do have MANY THOUGHTS about the show!

At the moment I am completely behind on Every Other Show though. I have Doctor Who and Elementary and Person of Interest blacklisted on tumblr since I haven't finished any of them. Also, I'm avoiding looking at posts for Everything David Tennant, especially Broadchurch since I don't want to know how it ends until I watch. They are all waiting for me but, all evidence to the contrary, I rather suck at sitting down to watch things.

I do have a recipe for you though! It is rhubarb season here I love the stuff. I make dessert sauces and pies and cakes and sorbets with it. Not all at once of course, but each year I pick a couple things to make and this year I decided to try scones. Chicklet gave these two thumbs up and would have given more if she only had more thumbs. They came out soft and light and not crumbly at all. Yum!

Rhubarb Cream Scones

2 1/2 c (12 oz) flour (or a mix of white and wheat flour)
1/2 c sugar (3.5 ounces) plus 3 tablespoons
1 tbsp baking powder
1/2 teaspoon salt
6 tbsp cold unsalted butter, cut into cubes
2 c diced rhubarb (1/4-inch cubes), about 3 stalks
1 lg egg
1 lg egg yolk
1/2-3/4 c heavy cream

With backing rack in middle position, preheat oven to 400F and spray two baking sheets with cooking spray if needed.

In a small bowl, mix the rhubarb with 3 tablespoons sugar. Set aside. In food processor, pulse flour, 1/2 cup sugar, baking powder, and salt a few times, to mix. Distribute butter evenly over the dry ingredients and pulse again until the mixture resembles coarse meal. Transfer to large bowl.

Stir the rhubarb into flour mixture. In a small bowl, lightly beat egg, yolk, and cream together, then add this mixture to the flour mixture. Stir until just combined. Then with lightly floured hands give the dough a couple more mixes. Divide dough into two pieces.

For each piece, on a lightly-floured surface with floured hands, pat the dough into a 1-inch-thick round. Slice each round into eight pieces and arrange on baking sheet. Bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.

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