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,
Sara at The Cozy Herbivore.