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Rhubarb Scones<\/p>\nRhubarb Scones<\/p>\n
<\/p>\n
1 cup chopped rhubarb (about 2\u20133 medium-size stalks,<\/p>\n
cut into 1\u20444-inch pieces)<\/p>\n
1\u20443 cup granulated sugar, divided<\/p>\n
2 3\u20444 cups all-purpose flour<\/p>\n
1 T. baking powder<\/p>\n
1 tsp. baking soda<\/p>\n
1\u20442 tsp. salt<\/p>\n
8 T. unsalted butter, cubed and frozen<\/p>\n
1 cup buttermilk<\/p>\n
Raw or large-crystal sugar<\/p>\n
Americanized Devonshire Cream (see below)<\/p>\n
Small-Batch Strawberry-Rhubarb (see below)<\/p>\n
<\/p>\n
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\u20444-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.<\/p>\n
<\/p>\n
Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1\u20444 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.<\/p>\n
<\/p>\n
Strawberry-Rhubarb Jam<\/p>\n
<\/p>\n
31\u20442 cups chopped rhubarb (about 8 medium-size stalks,<\/p>\n
cut into 1\u20442-inch pieces)<\/p>\n
3 cups strawberries, hulled and halved<\/p>\n
1 1\u20442 cups sugar<\/p>\n
2 T. orange juice<\/p>\n
<\/p>\n
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\u201350 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Scones 1 cup chopped rhubarb (about 2\u20133 medium-size stalks, cut into 1\u20444-inch pieces) 1\u20443 cup granulated sugar, divided 2 3\u20444 cups all-purpose flour 1 T. baking powder 1 tsp. baking soda 1\u20442 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…<\/p>\n