Rhubarb Scones

 

1 cup chopped rhubarb (about 2–3 medium-size stalks,

cut into 1⁄4-inch pieces)

1⁄3 cup granulated sugar, divided

2 3⁄4 cups all-purpose flour

1 T. baking powder

1 tsp. baking soda

1⁄2 tsp. salt

8 T. unsalted butter, cubed and frozen

1 cup buttermilk

Raw or large-crystal sugar

Americanized Devonshire Cream (see below)

Small-Batch Strawberry-Rhubarb (see below)

 

Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.

 

Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.

 

Strawberry-Rhubarb Jam

 

31⁄2 cups chopped rhubarb (about 8 medium-size stalks,

cut into 1⁄2-inch pieces)

3 cups strawberries, hulled and halved

1 1⁄2 cups sugar

2 T. orange juice

 

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.