Thursday, June 25, 2015

Roasted Rhubarb Scones


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.

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