makes 8 scones
I’m pretty passionate about rhubarb, and if you’ve followed my blog you may have noticed that at this point. Luckily there’s a bunch of rhubarb ripening in the garden I’m working for and I’m stoked to say the least. The rhubarb I used in this recipe sadly was not from the gardens, but it needed to be used. I think a lot of people are intimidated by rhubarb because it isn’t sweet or savory, it’s just really really sour. I, for one, love eating little chunks of raw rhubarb, but people look at me with concern when I tell them that. So, since no one is into that, I tend to use rhubarb in sweet concoctions all sugared up and tasty! I’ve put rhubarb into a lemon curd, pies (my favorite), and even pickles, plus lots more (like here and here!
Rhubarb is one of my favorites because I think it’s super versatile. Its a great ingredient to throw into a pie or a cake or whatever to give it a springy taste. It always puts a lil’ smile on my face. Hopefully I’ll be getting a lot more rhubarb into my kitchen from the gardens soon because I have some ideas a’brewin’, my friends! Oh, and the lavender in these scones make me swoon. I hope it does the same for you!
Side note: HAVING A KITCHEN AGAIN IS THE GREATEST. I’m not sure if I could have gone much longer without. Putting love and fun into the food that I eat makes me so much happier than plopping it onto my plate from a buffet. Mmmm I just could not be more excited right now!
I hope this scone recipe makes your Monday bright and summery, friends!
Let’s get back to it!
What you’ll need
2/3 cup thinly chopped rhubarb
1/2 teaspoon minced fresh lavender
1 tablespoon brown sugar
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold*
1/2 cup unsweetened almond milk (or dairy milk, or half and half, whatever you’ve got)
1/4 teaspoon vanilla extract
sugar to top
Preheat the oven to 400˚F and put a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a small bowl, toss the rhubarb, brown sugar and lavender together. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate the cold butter into the flour mixture*. Use your hands to work the dough together until it looks lumpy, but not so there are huge chunks of butter.
Add the rhubarb mix to the dry mix and stir until everything is evenly distributed.
In a small bowl, whisk together the almond milk, egg, and vanilla. Pour into the dry mixture and mix until everything is just incorporated. My dough turned out a bit sticky, but the finished product was still excellent!
On a lightly floured surface, form the dough into a 7-8 inch round and cut into eight even scones. Place on the baking sheet and sprinkle with sugar. Place in the preheated oven and bake for 15-20 minutes, or until a bit golden brown.
Allow to cool for a few minutes and then serve them warm or at room temperature (with butter of course 😉 ).
*I like my butter to be frozen, but butter that has been chilled in the fridge works too. It’ll just get oilier much faster!
*You can also use a very sharp knife to cut the butter into really small chunks. The grater works super well though!
*Sip on some tasty iced green tea while devouring your scones!
Recipe adapted from Making Today Beautiful