I’ve got several stalks of rhubarb in my fridge, and I can’t seem to find a recipe for them that strikes my fancy. Of course it doesn’t help how fickle I can be; for example, do I want savory or sweet? Do I want to bake or cook? Then I realized that I’ve got so much rhubarb that I could satisfy both cravings. Here’s a scone recipe I adapted based on what I had in the fridge; I thought I had some oranges in the fruit drawer, which I think would be fantastic with the rhubarb. If you’ve got some and feel like trying this scone recipe with them, let me know how it turns out.
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, plus one tablespoon
½ cup heavy cream (though I used half-and-half, since that is what I had)
1 cup finely chopped rhubarb
zest of one grapefruit
2 tablespoons sugar for sprinkling
- Preheat oven to 425 degrees. Grease cookie sheet. Combine dry ingredients in mixing bowl. Cut butter into dry ingredients, until butter is the size of small peas. Add remaining ingredients, mixing until dry ingredients are moist.
- Turn dough onto a lightly floured surface, gather it into a ball. Pat into a circle about ¾” thick, then cut into eight wedges. Transfer to a cookie sheet and sprinkle wedges with sugar. Bake about twenty minutes, rotating tray about halfway through, until bottoms turn golden brown and some color develops on the tops.