In southern Alabama, rhubarb isn’t exactly something we see a lot of. Okra, yes. Watermelons, definitely. Peanuts, for sure. But rhubarb?!?
In fact, the first time I ever even tried anything containing rhubarb was just last year. But it was so deliciously tart that the wait was well worth it.
So, when Tractor Supply had non-gmo rhubarb to plant in the garden a couple of months ago, I grabbed a bag and brought them home with dreams of rhubarb crisp, rhubarb cake, and rhubarb everything dancing around in my head. Then, I promptly forgot about them until recently.
We’ll see what happens with that, but for now, I can always buy fresh rhubarb.
Who doesn’t love a good scone?
So, how do you make scones? Similar to biscuits. My grandmother enlisted me as her biscuit making assistant as soon as I could walk, so I thought ‘This’ll be so simple.’
And it was.
Start off by getting the rhubarb and raspberries ready. If you don’t want raspberries in your scones, feel free to leave them out. I only added them because I had bought an extra package for Raspberry Icebox Cake.
Chop the rhubarb into small pieces. Then, rough chop the raspberries, running your knife through maybe once or twice just to break the berries up into smaller pieces.
Stir together the dry ingredients: flour, baking soda, baking powder, sugar, salt, and cinnamon.
Add the half cup of butter and cut in using a fork or pastry cutter (or a food processor) until it has a crumbly texture. The add the rhubarb and raspberries and fold in.
Combine 3/4 of a cup of heavy cream with vanilla extract. Add one egg, and whisk together.
Add the heavy cream mixture and stir until combined.
Now, the next, I couldn’t take any pictures. Sticky, flour hands, you know?
Turn out the mixture onto a floured surface and knead a few times to bring the dough together. Add more flour if the dough is too sticky.
Pat and shape into a circle about an inch thick. Cut the circle into about 8 triangles. Place on a parchment paper lined baking sheet.
In a small bowl, combine a tablespoon of sugar and a 1/4 teaspoon of cinnamon. Sprinkle on top of each scone.
Bake in a 425F degree oven for about 15 to 20 minutes or until golden brown.
Enjoy with butter and jam or just plain.