Skip to main content

Roasted Rhubarb Scones

By

Ingredients
  • 2 ½ C flour (I refrained from using whole wheat)
  • ½ C ground almonds*
  • ½ C organic raw turbinado sugar + more for sprinkling
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 2/3 C heavy organic cream
  • 1 egg
  • 1 C Agrodolce Roasted Rhubarb
  • 1 T cream
*This is more dry ingredients than I use in typcial scones. However, the rhubarb added a lot of moisture to the recipe.

Procedure
Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, ground almonds, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the roasted rhubarb, cream and butter.


Use a spatula or wooden spoon to form a ball. Transfer to a floured surface and gently press into a disc. Slice into wedges, sprinkle the top with sugar, then drizzle a tablespoon of cream on the tops of the scones.


Bake at 400 degrees for 12-15 minutes. The scone will be nicely raised and slightly golden. Remove the scones from the oven and set them on a wire rack to cool slightly before serving.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more