Rhubarb Scones

November 2, 2009

My grandma makes a wonderful dessert called simply Rhubarb Squares. They are quintessentially summer and very tasty with the play of sweet and tart. I wanted to make a scone that recalled the flavors in this dessert so this is what I came up with. The texture is a bit more moist than I usually like in a scone, but it still works.

1 1/3 C unbleached, all-purpose flour

1/4 C bran flakes (I use Bob’s Red Mill brand)

1/ 2 C oats, ground

1 T baking powder

1/3 C powdered sugar

1/3 C granulated sugar

1/2 t baking soda mixed into 1/2 C sour cream

1/8 t cream of tartar

1/2 t salt

1 egg

6 T cold, unsalted butter

1/2 t vanilla

1 C rhubarb, finely chopped

Mix dry ingredients together. Cut in butter until mixture is like coarse crumbs. Toss in rhubarb. In a separate bowl mix baking soda/sour cream with egg and vanilla. Stir into dry mixture until combined. Knead gently a few times until dry ingredients are fully incorporated into wet. Pat dough into thick circle, top with Demerara sugar and cut into wedges. Bake at 350 degrees for 20 minutes.


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