{"id":842,"date":"2024-05-26T22:17:51","date_gmt":"2024-05-26T22:17:51","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=842"},"modified":"2024-05-31T19:40:19","modified_gmt":"2024-05-31T19:40:19","slug":"rhubarb-scones","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/rhubarb-scones\/","title":{"rendered":"Rhubarb scones"},"content":{"rendered":"

This one is taking a lot of tries to get right! I began by trying this Food52 recipe, Naughty Rhubarb Scones<\/a>. Lots of butter and cream, and they tasted good, but a little too flat.<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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So, we’re going with take 3<\/del>; take 4 updates added. They’re still a bit too cake-y, but taste pretty good! Pic of take 4 below.<\/p>\n

1 3\/4 cups rhubarb, rinsed, trimmed and cut into 1-inch slices, about 3 stalks
\n2 1\/2 cups unbleached white flour
\n5 tablespoons sugar
\n2 teaspoons baking powder
\n1 teaspoon baking soda
\n2 good pinches kosher salt
\n4<\/del> 6 tablespoons butter
\n1 large egg<\/del> 2 egg yolks
\n2 tablespoons plain whole milk yogurt
\n1 teaspoon vanilla
\n3-4 tablespoons whole milk
\n1 additional tablespoon of sugar for sprinkling, or use coarse sugar<\/p>\n

First prep the rhubarb, and set aside.<\/p>\n

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.<\/p>\n

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<\/del> 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\u00b0. You can also cover the pan and refrigerate the scones overnight.<\/p>\n

Sprinkle the chilled scones with sugar and place in the oven. Reduce the heat to 400\u00b0 and bake for 18-20 minutes until firm and golden brown.<\/p>\n

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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 … <\/p>\n

Continue reading “Rhubarb scones”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-842","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=842"}],"version-history":[{"count":8,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/842\/revisions"}],"predecessor-version":[{"id":854,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/842\/revisions\/854"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}