Welcome to the first entry in the Cozy Cuisine Chronicles. Here, we celebrate the recipes that mark the seasons and turn our kitchens into the heart of the home.
These scones are a perfect bridge between the last of winter’s comfort and spring’s fresh promise. The tartness of the rhubarb cuts through the sweet, buttery crumble in just the right way.
Ingredients:
- 2 Cups chopped, fresh rhubarb
- 2 1/2 Cups all purpose flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 8 TBSP (1 stick) salted butter
- 1/2 Cup sugar
- 3/4 Cup buttermilk or heavy cream
- 1 tsp vanilla
- 1 TBSP buttermilk or heavy cream
- 1 TBSP sugar
Instructions:
- Preheat oven to 425 degrees F
- Slice/chop rhubarb to 1/4 inch pieces to make 2 cups
- In a small bowl, toss rhubarb and 1/4 cup of the sugar and set aside.
- In a large bowl, sift flour, baking powder, and salt together.
- Cut butter into flour mixture by hand or with a pastry blender until the butter is the size of small peas.
- Blend in 1/4 cup of the sugar
- Stir in sugared rhubarb and vanilla.
- Blend in milk/cream until a soft dough is formed; divide in half.
- On a floured surface, pat 1/2 of the dough out into a 6 inch circle.
- Cut like a pizza into 8 triangles.
- Arrange on a parchment paper lined cookie tray.
- Repeat with the second half of dough and arrange on a second parchment paper lined tray.
- Brush triangles with the remaining milk/cream and sprinkle with remaining sugar.
- Bake about 25-35 minutes, or until a deep golden brown on top.
- Cool completely before soring in air tight containers.
Enjoy them warm with a cup of tea, while planning your garden, or simply watching the morning light. That’s the Cozy Cuisine way.