It has been a looooooooooooong time since I made scones, but my Mom’s rhubarb plant has been growing like crazy since we made rhubarb cake so I decided to help the plant lighten the load. You might be thinking rhubarb is way too tart for scones, but it actually really lightened up the rich butteriness of them and was a welcome change from the more typical blueberry and lemon scones I’ve made in the past… don’t worry though, those will make it onto the blog too!
My tastebuds really wanted to gobble down more than one when they were warm from the oven, but I gathered up some patience, made two cups of tea and shared an impromptu afternoon teatime in my garden with Mom.
However, these guys didn’t even last long enough to make it into the freezer for another morning or teatime. I guess they had a serious tastebud stamp of approval!
Rhubarb Spelt Scones
- 3 cups organic all purpose, unbleached spelt flour (also called white spelt flour)
- 2 tbsp baking powder
- 1/3 cup + 3 tbsp organic sugar
- 1 tsp sea salt
- 3/4 cup cold butter
- 1 1/4 cup buttermilk or yogurt and water to thin
- 3 stalks rhubarb
Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
Slice the rhubarb stalks into 1/4" pieces and toss them with 3 tablespoons of the sugar.
Sift the flour, baking powder and salt together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in 1/3 cup of the sugar and then stir in the rhubarb.
Add the buttermilk and stir and fold until the dough forms. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.
Arrange the scones on the baking sheet, and bake 18-20 minutes or until golden brown on top.
1. Optional: Before putting the scones in the oven, brush the top of each with buttermilk and sprinkle with course sugar.
2. This recipe makes 8 large scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 6-8 scones each for a total of 12-16 scones.