Rhubarb is in season at the farmers markets in Seattle, and while we’re waiting on berries to really come into season, I thought I’d make something rhubarb-focused. These barely-sweet scones are light and fluffy with lots of tangy rhubarb.
If you’d like a sweeter scone, you could add one additional TBSP of sugar to the dry ingredients or eat them with honey or jam.
I used Victoria rhubarb, which is ripe when it’s still green and has a beautiful fade from pink to green.
Rhubarb Cream Scones with Lemon and Ginger
1.5 cups (170 g, ~4 stalks) rhubarb
2 TBSP sugar (to macerate the rhubarb)
To macerate the rhubarb: clean the rhubarb, remove and discard any leaves, dry, and chop in 1-cm (1/2 in) pieces. Mix with 2 TBSP of sugar and toss to coat. Let sit for at least 1 hour (up to 24 hours). Drain and reserve liquid.
1 cup (120 g) whole-wheat pastry flour
3/4 cup (94 g) all-purpose flour
2.25 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
*1 TBSP of the reserved liquid from macerating the rhubarb
1.25 cups (300 mL) heavy cream + ~1 TBSP extra for painting the scones
1/2 TBSP grated fresh ginger
1 TBSP lemon zest
A large bowl
A cookie sheet
1. Macerate the rhubarb (see above). This will need to sit for at least an hour.
1. Preheat the oven to 450° F/230° C.
2. Grease a cookie sheet and set aside.
3. Add dry ingredients to a large bowl and stir to combine. Add the wet ingredients and macerated rhubarb (see instructions) and stir in a few quick strokes to incorporate. Form the dough into a ball with your hands.
4. Place the ball of dough onto a floured surface and flatten into a 8-in/ 20-cm disk. Cut into 8 wedges with a large knife and place them on the cookie sheet. Paint the top of the dough with the reserved cream.
5. Bake for 15-20 minutes until golden brown.
6. Serve with honey, clotted cream, or rhubarb or strawberry jam.