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!
If you liked this recipe you are going to love these ones!
Rhubarb Spelt Scones
- 3 cups organic all purpose, unbleached spelt flour also called white spelt flour
- 1 1/2 tbsp baking powder
- 1/3 cup + 3 tbsp organic sugar
- 1 tsp sea salt
- 3/4 cup cold butter
- 1 1/4 cup full fat buttermilk
- 3 stalks rhubarb
Line a large baking sheet with parchment paper and set aside. Slice the rhubarb stalks into 1/4" pieces and toss them in a small bowl with 3 tablespoons of the sugar.
Whisk the flour, baking powder, remaining sugar 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. Add the rhubarb to the flour mixture and toss to coat them in flour.
Add the buttermilk, then gently fold until the dough starts to come together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or bench scraper. Arrange the scones on the baking sheet and place in the freezer for 15 minutes.
While the scones are in the freezer, preheat the oven to 400 degrees F. Bake for 20-25 minutes or until golden brown on the top.
- This recipe makes 12 small 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 4-6 scones each for a total of 8-12 scones.