Ginger Rhubarb Scones
I discovered a completely mind-boggling thing last week. With the 600-700 recipes on Macheesmo over the last almost three years, I’ve never made anything with rhubarb in it.
One might think I have a complete aversion to rhubarb which isn’t really true. I’ll admit it’s not my favorite thing in the world, but it can do wonders in some dishes.
Of course, it’s normally used in jams, jellies, and pies, but those seemed like a bit too much work. And I had rhubarb that had to be used. So scones were an obvious choice for me because A) I like them and B) you can shove almost anything in a scone.
The scones were good, but I’m just happy to have rhubarb listed in the Ingredients page now!
1) Chop rhubarb roughly.
2) Mix together 1/4 cup sugar and crystallized ginger. Mash ginger up or pulse lightly in a food processor.
3) Pour ginger sugar over rhubarb, stir, and let sit for a few minutes.
4) In a food processor or a large bowl, mix together dry ingredients (flour, salt, baking powder, sugar).
5) Add cold, cubed butter and pulse until it is in pea-sized pieces. You can mash it in with your fingers or a pastry cutter if you don’t have a food processor.
6) Stir in rhubarb mixture. Don’t use food processor for this step or it will overly chop the rhubarb.
7) Add egg, yolk, and cream and stir to combine.
8) Roll out on heavily floured surface until it’s about 1/3-1/2 inch thick. Cut into desired shapes.
9) Add to a baking sheet lined with parchment paper. Brush scones with cream and top with raw sugar.
10) Bake at 400 degrees for 15-18 minutes. Serve immediately!
What’s with Rhubarb?
The first time I saw raw rhubarb, I thought some grower had doped his celery with lots of ‘Roids or something.
These were actually two stalks that I cut in half just so they would fit in the photo. They were like 3 feet long. Mutant celery!
If you’ve never tasted raw rhubarb, I’m not sure I recommend it. It’s pretty bitter. Like, so bitter, that I’m not sure why anyone thought it was an edible food.
But once you cook it, it’s pretty delicious. Go figure.
The only other wild card ingredient in these scones is crystallized ginger. I added it because my Flavor Bible told me that ginger and rhubarb are good together.
And it was so!
Starting the scones
Mash up the ginger a bit with a fork or in a food processor if you want. Mix it in with 1/4 Cup of sugar. Pour this ginger sugar over the chopped rhubarb, stir it together and let it sit for a few minutes.
The sugar will pull out some of the moisture from the rhubarb and make it a bit more tender.
There’s lots of ways to make scones, but when I’m in a hurry, I always use my food processor. You can just toss in your dry ingredients (flour, salt, baking powder, sugar), pulse them together, then add all your butter.
Pulse this together until the butter is mixed in and it resembles a course meal (pea-sized pieces of butter). Then add this mixture to a bowl and stir in the rhubarb mixture. Once it’s evenly distributed, add the egg, yolk, and cream and stir until combined.
It should be a pretty wet dough at the end of the day.
To make the scones, heavily flour a surface and roughly roll out the dough. It doesn’t have to be perfect.
You could cut your scones to any shape really. I went with circles.
Add the scones (in whatever shape) to a few baking sheets lined with parchment paper.
Where I went wrong
I baked these as-is and they turned out okay. But I should have brushed each scone with a bit of cream and topped them with raw sugar.
That would’ve made for a much better scone.
Bake these guys at 400 degrees for 15-18 minutes.
They should be lightly puffed and golden brown.
Mine never really turned golden brown on top. They should though if you brush them with some cream.
Luckily, it didn’t matter much in the flavor department.
The scones themselves were still really light and flaky. The rhubarb gave them a nice bite and the ginger worked fantastic.
So yea. They were good!
I think I’ve mentioned this with scones before, but I think they might win the award for baked good that keeps the worst.
After even 6 hours, I found that mine weren’t quite as good. They were okay, but these are definitely something that you want to eat right away if at all possible.
Ok. I’ve officially cooked something with rhubarb. It only took me three years!