Naughty Rhubarb Scones
My mom, who churned out many a tasty scone in her day, wasn't so hot on the idea of rhubarb in scones, "too tart, honey." Boy was she ever wrong. Rhubarb's tang is the perfect foil for the super rich scone (I subbed heavy cream for the milk and upped the salt in my mom's recipe, hence the naughty). You almost don't need jam, but if you went that route, strawberry would be a natural, and clotted cream for the full-on naughty experience. - Midge
My mom, who churned out many a tasty scone in her day, wasn't so hot on the idea of rhubarb in scones, "too tart, honey." Boy was she ever wrong. Rhubarb's tang is the perfect foil for the super rich scone (I subbed heavy cream for the milk and upped the salt in my mom's recipe, hence the naughty). You almost don't need jam, but if you went that route, strawberry would be a natural, and clotted cream for the full-on naughty experience. - Midge
- Carbohydrate 32.8080386111111 g
- Cholesterol 21.17 mg
- Fat 7.88367055555555 g
- Fiber 0.230236105031437 g
- Protein 0.8713125 g
- Saturated Fat 4.98150538888889 g
- Serving Size 1 1 Serving (74g)
- Sodium 22.9900555555556 mg
- Sugar 32.5778025060797 g
- Trans Fat 0.547856222222221 g
- Calories 200 calories
Step-by-step
- Preheat oven to 425.
- Slice rhubarb stalks 1/4" thick. Toss with 3 tablespoons of the sugar.
- Sift flour, baking powder and salt together in large bowl or bowl of food processor.
- Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
- Blend in 1/4 cup of the sugar.
- Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)
- Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather, etc.)
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
- Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
Naughty Rhubarb Scones: A Baker's Unexpected Delight
As a busy professional woman, juggling work deadlines and social commitments, I often find myself craving simple pleasures – comforting food that's both delicious and relatively quick to make. My latest obsession? These naughty rhubarb scones. The recipe, a twist on my mother's classic scone recipe, has become a staple in my kitchen. Initially hesitant about the inclusion of rhubarb – "too tart," she declared – I decided to experiment, and let me tell you, the results have been astonishing.
The secret lies in the unexpected contrast of flavors. The tartness of the rhubarb perfectly balances the richness of the heavy cream and the buttery crumb of the scones. It’s a delicious dance on the tongue, each bite a surprising yet harmonious combination of textures and tastes. I’ve even started tweaking the recipe to add other complementary fruits like raspberries or blueberries, but for the purest experience of this recipe, the rhubarb steals the show. One of the great things is that you can adjust it to you taste, whether that is tart, sweet or something in between. So the next time you're looking for a delightful treat, these scones are a must-try.
What makes these scones truly 'naughty'? Beyond the incredible flavor profile, it's the sheer indulgence. I've opted for heavy cream, which adds a decadent richness that elevates the scones to a whole new level. And for that added touch of deliciousness, a sprinkle of vanilla sugar enhances the overall sweetness and makes it the perfect morning tea treat or an afternoon coffee companion. And while a simple dollop of clotted cream, or a smear of strawberry jam adds extra indulgence, believe me, they’re incredible even without them! The joy of baking is truly finding the perfect balance. It is not just about baking something delicious but also about taking that moment for yourself. That moment of quiet while you create something tasty and delicious. You could almost say that it is your meditation session for the day!
But the beauty of this recipe extends beyond its taste; it’s also surprisingly simple to make. The steps are straightforward, even for those who consider themselves less-than-adept bakers. The quick preparation time makes it a perfect choice for busy weeknights or spontaneous weekend baking sessions. And the best part? You'll be left with an incredible aroma that fills your kitchen while the scones bake, creating the perfect ambiance for your coffee break or that evening tea.
The ease of preparation, paired with the magnificent taste, makes this recipe a cherished favorite. The tangy rhubarb surprises your taste buds, the rich cream provides incredible texture, and the light, fluffy crumb offers a delightful treat, no matter the occasion. Whether it's a quiet evening at home, a cozy get-together with friends, or just a little indulgence to yourself, this simple scone recipe elevates any moment.
The recipe is a testament to the fact that sometimes, the simplest recipes offer the most incredible flavors. It’s a reminder to embrace unexpected flavor combinations and to appreciate the little moments of culinary joy, especially as a busy person who finds it hard to set aside time for more complex dishes. If your life is as busy as mine, this recipe will become a weekly treat that adds just the right touch of happiness, comfort and richness to any day.
So, the next time you need a quick, easy, and remarkably delicious treat, remember these naughty rhubarb scones. They are not just a baked good; they are a celebration of simplicity, indulgence, and the unexpected magic that can arise from embracing tartness in a world of sweetness. You will not be disappointed! I guarantee it.
