It’s currently the middle of the night and I’m wide awake. It’s one of those nights, where all of the excitement from the day makes sleep feel totally unnecessary. So here I am, doing some much needed catch up on recipe posts you have been so patiently waiting for. It feels great right now, but I know I will regret this no sleep decision tomorrow morning. Strong coffee will definitely be a non-negotiable.
But we are here now… so let’s do this.
You guys – it’s rhubarb season… Are you excited as I am about this?
When I saw fresh rhubarb at my local farmers market last week I pretty much lost my senses. I loaded my tote bag with so much of it, that I started to attract the concerned stares of numerous market patrons, who I can only assume thought I was something of a rhubarb hoarder. It’s okay though. I have no regrets and I fully intend to do the exact same thing at this Saturdays Market.
I LOVE rhubarb. It’s vibrant colour and tart flavour make my heart go pitter-patter every time. I love it so much that I have made it my personal goal in life to one day obtain property for the sole purpose of having a garden, where I can grow my own rhubarb. Nothing would make me happier. Well – nothing except maybe using my own rhubarb to bake a batch of these Rhubarb Almond Scones.
These scones are the definition of Spring time happiness for me. Tart rhubarb wrapped up in tender, buttery scones and drizzled with sweet almond glaze. I mean honestly, what more could you ask for?
These are a must try while rhubarb is in season and they would be perfect for Mother’s Day Brunch coming up next week. Here is the recipe lovelies & I hope you enjoy.
Rhubarb Almond Scones
Things you need
2 3/4 cups all purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
pinch of cinnamon
1/4 tsp salt
2/3 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup heavy cream
1 tsp almond extract
1/2 tsp vanilla extract
1 tsp lemon zest
1 1/2 cups rhubarb, chopped into 1/2 inch chunks
1 tbsp lemon juice
1 tbsp butter
1 tbsp granulated sugar
1 1/2 cups icing sugar
1 tsp almond extract
3-4 tbsp water
How to make
In a pan, heat butter over medium heat. Once melted, add in chopped rhubarb, lemon juice and granulated sugar. Cook for about 5 minutes until just about fork tender, stirring occasionally. Remove from heat and transfer to a plate. Set in the fridge to cool completely.
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a small mixing bowl, combine buttermilk, heavy cream, egg, vanilla, almond extract and lemon zest. Set in the fridge until ready to use.
Next, in a large mixing bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt until evenly combined.
Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 2 times.
Next start working in your chilled rhubarb. Begin by sprinkling the top of the dough with 1/4 of the rhubarb mixture and gently press the chunks into the dough. Fold one side of the dough over the other. Repeat this process 3 more times until all the rhubarb is worked in, dusting your work surface & dough with a touch of flour as needed.
Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape each half into a disk. Use your fingers or a rolling pin to press each disk into a 1 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.
Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.
Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.
In a small mixing bowl, whisk together all ingredients until smooth and creamy. Pour over scones & allow to set for five minutes. Enjoy!