1 Apt. 2B Baking Co.: Rhubarb and Rye Scones

Thursday, May 9, 2013

Rhubarb and Rye Scones

rhubarb rye scones

These simple scones are a riff on this recipe from last summer and have a similar sweet-tart vibe going on. In this variation, the rhubarb is lightly coated in sugar before being incorporated into the dough, ensuring that it bakes up into little jammy pockets. Who doesn't love a jammy pocket? 

rhubarb rye scones

The addition of slightly sweet and nutty rye flour ups the wholesomeness of these scones, but they aren't quite health food, (considering they are loaded with butter, heavy cream and a bit of sugar) but they are a wonderful morning treat for those days when you need one. They'd also be a nice way to surprise your mom this weekend if she is a rhubarb fan, just sayin'.

Yes that is me up there, brandishing my rhubarb triumphantly like an Olympic torch. What can I say, I am crazy for the stuff.

Rhubarb Rye Scones
yield 8-12 scones

4.5 ounces rye flour
6 ounces all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter
3 ounces granulated sugar (a bit less if you really like tart rhubarb flavor)
1/2 teaspoon lemon zest
4-6 ounces heavy cream
2 medium stalks rhubarb, cut into 1/2'' pieces
2 Tablespoons crunchy sugar like turbinado or demerara (for sprinkling)

Preheat oven to 400ºF

1. In a small bowl, toss the rhubarb pieces with 2 tablespoons of the sugar. Set aside while you prepare the other ingredients.
2. In a large bowl, whisk together the flours, baking powder, remaining sugar, salt and lemon zest. Cut in the butter with a pastry cutter or a fork until the mixture is crumbly. Gently stir in the rhubarb and it's juices if any have accumulated in the bowl.
3. Slowly and gently stir in the heavy cream until the mixture holds together, being careful not to overmix. The dough should be very soft. I usually end up using close to 6 ounces of cream.
4. For small scones, divide the dough into two pieces. On a lightly floured surface pat each piece into a round about 1'' thick and cut each round into 6-8 triangles. Alternately, pat the whole disk into a round 1'' thick and cut into desired shapes.
5. Transfer the scones to a parchment lined baking sheet about 1'' apart and brush the tops of the scones with the dregs of heavy cream leftover in the measuring cup, sprinkle the tops with crunchy sugar and bake for 15-20 minutes or until golden brown. Store leftovers in an airtight container in the freezer and warm before eating

rhubarb rye scones

10 comments:

  1. Have I told you that your photos are my favorite? They are. Also, jammy pockets for the win.

    ReplyDelete
  2. These look gorgeous and sound delicious. I've never used rye flour before, but I'd love to try. Jammy pockets, yes!

    ReplyDelete
  3. Oh happy days.. I happen to have all the ingredients for this. Looking forward to jammy pockets for afternoon tea! :D

    ReplyDelete
  4. I don't know anyone who doesn't love a jammy pocket, especially in a scone! Actually, come to think of it, jammy pockets in jeans might not be such a good thing.

    ReplyDelete
  5. I'm all for the jammy pockets especially when those jammy pockets are made of rhubarb!

    ReplyDelete
  6. If I could find rhubarb, I would also hold it up triumphantly. Due to strange weather, my normal stockpile is barely there! Also, love the addition of rye into these scones- it sounds like a lovely combination with the rhubarb!

    ReplyDelete
  7. Jammy pockets, indeed! One of my favorite phrases. (: I'm crazy for rhubarb as well, and for scones—I look forward to giving these a try!

    ReplyDelete
  8. Jammy pockets! Love them. These scones sound delightful, Yossy.

    ReplyDelete
  9. Looks like a recipe that I would love...I love adding rye to sweet and savory dishes. It brings a whole new dimension to the flavor!

    ReplyDelete

Thank you for stopping by!