Friday, June 28, 2013

Foodie Friday: Rhubarb Ginger Almond Scones

If nothing else, this time of under-employment has allowed me to do things I really love: 
garden, sew, walk, read, and bake. I was especially happy to bake these scones. I developed a recipe after comparing a lot of different scone recipes. These seem old-fashioned and delightful, perfect for brunch with friends or as heart-felt handmade gift. 

Weasinart's Rhubarb Ginger Almond Scones:
  • 3 stalks rhubarb (14-16 ounces)
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 TBSP unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup plain Greek yogurt
  • 1 TBSP crystallized ginger
  • 1/4 cup almonds
Preheat oven to 425 F. Line baking sheet with parchment or silicon mat. Because I made my scones into wedges, I needed to use two sheets.

 Cut the rhubarb into small pieces. 
They will break down a little in the scone, but keep things bite-sized!

Toss the rhubarb with 3 tablespoons of sugar and the ginger.
 Dice the ginger fine, if necessary.

Chop the almonds and fold into the rhubarb mixture.

Sift flour, 1/4 cup sugar, baking powder, and salt together in a large bowl.

Cut butter into flour mixture until the butter is about the size of small gravel.

Add in the rhubarb mixture, vanilla, and yogurt. Stir together until a soft dough forms.

 Flour your hands and knead the dough for a minute or so, 
until the dough comes together and is not sticky.
Turn out the dough onto a floured surface and pat the dough into a disc. 
Using a bench scraper (or a knife), cut the dough into 8 wedges.
Arrange on sheets and sprinkle with remaining sugar and some of the crystallized ginger.

Bake for 18-20 minutes or until golden brown.
Serve warm and/or seal in an airtight container.


This post is dedicated to my all time favorite blogger, chef, and friend, 

No comments:

Post a Comment