This one is taking a lot of tries to get right! I began by trying this Food52 recipe, Naughty Rhubarb Scones. Lots of butter and cream, and they tasted good, but a little too flat.
Next I tried reducing the butter, adding an egg, and using buttermilk instead of heavy cream. That resulted in rhubarb muffin tops, OK but a bit bland.
Next, I tried even less butter, not tossing the rhubarb with sugar before adding it to the scones – on the theory that drew out too much moisture from the rhubarb – and using an egg, plain whole milk yogurt, and a little bit of milk for the liquid. Best of the three, but could maybe still have a little more butter. Or whatever it takes to get a slightly better texture. Maybe more butter and no egg.
So, we’re going with take 3; take 4 updates added. They’re still a bit too cake-y, but taste pretty good! Pic of take 4 below.
1 3/4 cups rhubarb, rinsed, trimmed and cut into 1-inch slices, about 3 stalks
2 1/2 cups unbleached white flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 good pinches kosher salt
4 6 tablespoons butter
1 large egg 2 egg yolks
2 tablespoons plain whole milk yogurt
1 teaspoon vanilla
3-4 tablespoons whole milk
1 additional tablespoon of sugar for sprinkling, or use coarse sugar
First prep the rhubarb, and set aside.
Combine the flour, 5 tablespoons sugar, baking powder, baking soda, and salt in the bowl of a food processor. Slice in the butter and pulse to combine. Add the rhubarb and pulse 9 times. Transfer the mixture to a bowl. If you don’t have a food processor, combine the dry ingredients in a bowl, and then either cut in or grate the butter. Give the rhubarb and extra chop to get the pieces slightly smaller, then proceed as below.
Place the egg yolks in a spouted measuring cup and add the yogurt and vanilla. Add 3 tablespoons of the milk to get the liquid up to 2/3 1/2 cup. Make a well in the center of the dry ingredients and pour in the liquid. Mix with a fork until the dough starts to come together, then use your hands to combine into a dough, adding the additional tablespoon of milk if there continues to be lots of dry flour around the edges. Turn out on to a lightly floured surface and knead a few times until fairly smooth. Divide the dough in half, and cut each half into 6 wedges. Arrange the wedges on a parchment lined baking sheet and place in the freezer for at least 15 minutes while you heat the oven to 425°. You can also cover the pan and refrigerate the scones overnight.
Sprinkle the chilled scones with sugar and place in the oven. Reduce the heat to 400° and bake for 18-20 minutes until firm and golden brown.
