Introduction: Rhubarb Scones
More by the author:
About: My husband calls me a Maker. My colleagues and students call me a great Creator from the kitchen. My family calls me Handy. My friends call me a great Innovator using upcyled materials. I call myself Lesa, I e…
Rhubarb was the first item I was able to harvest from my garden this year. It is one of those fruits that don’t need a lot of attention but will grow anywhere. Many people don’t like rhubarb as it is difficult to get rid of but I am glad we have this sour fruit.
The one question that was weighing on my mind was "What to make with my first harvest?" I could make a pie, jam, ice cream or a cake but my husband enjoys scones for breakfast and they are quick to make. I thought this would be brilliant to combine my first harvest from the garden into a scone recipe.
I have added Orange into this recipe to add some sweetness and citrus notes.
This recipe makes 12 scones.
The one question that was weighing on my mind was "What to make with my first harvest?" I could make a pie, jam, ice cream or a cake but my husband enjoys scones for breakfast and they are quick to make. I thought this would be brilliant to combine my first harvest from the garden into a scone recipe.
I have added Orange into this recipe to add some sweetness and citrus notes.
This recipe makes 12 scones.
Supplies
- 2 1/4 cups of Flour
- 1 TBSP Baking Powder
- 1/4 cup Sugar
- 1/2 tsp Kosher Salt
- 1/4 cup Canola Oil
- 1/4 cup Milk
- 2 Eggs
- 1 TBSP Grated Orange Zest
- 1 cup Finely Diced Fresh Rhubarb
- 1 TBSP Baking Powder
- 1/4 cup Sugar
- 1/2 tsp Kosher Salt
- 1/4 cup Canola Oil
- 1/4 cup Milk
- 2 Eggs
- 1 TBSP Grated Orange Zest
- 1 cup Finely Diced Fresh Rhubarb
Step 1: Your Tools
- Chef Knife or a Large knife you feel comfortable chopping with.
- Large wooden spoon.
- Chopping board.
- Medium size bowl
- 1/2 cup Wet Glass measurement
- 1 cup measurement
- 1/4 cup measurement
- 1 TBSP
- 1 tsp
- 1/2 tsp
- Rubber Spatula
- Large wooden spoon.
- Chopping board.
- Medium size bowl
- 1/2 cup Wet Glass measurement
- 1 cup measurement
- 1/4 cup measurement
- 1 TBSP
- 1 tsp
- 1/2 tsp
- Rubber Spatula
Step 2: Mix the Dry Ingredients Together
- Before you begin, preheat your oven to 425*
- In a medium size bowl whisk together Flour, Baking Powder, Sugar and Salt.
* Please Note - The pictures of ingredients inside the bowls are for a double recipe.
- In a medium size bowl whisk together Flour, Baking Powder, Sugar and Salt.
* Please Note - The pictures of ingredients inside the bowls are for a double recipe.
Step 3: Mix the Wet Ingredients Together
- In another bowl, add Oil, Milk, Eggs and Orange Zest.
- Using a fork, whisk together until the eggs are mixed together.
- Using a fork, whisk together until the eggs are mixed together.
Step 4: Dry Meets Wet
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the well.
- Mix together.
- Pour the wet ingredients into the well.
- Mix together.
Step 5: Add the Rhubarb
- Once the wet and the dry ingredients are mixed together, add the rhubarb.
- Mix the rhubarb to combine - don’t over mix.
- Mix the rhubarb to combine - don’t over mix.
Step 6: Let’s Roll!
- Lightly place flour onto your work surface.
- Using a rolling pin, roll out the dough to about 1/2 inch thick.
- Using a Round shaped cutter, cut out rounds and place them onto an oiled baking sheet.
- Using a rolling pin, roll out the dough to about 1/2 inch thick.
- Using a Round shaped cutter, cut out rounds and place them onto an oiled baking sheet.
Step 7: Bake Time!
- Bake for 13 minutes or until golden brown.
Step 8: Savour Your Hard Work.
- Serve warm with butter.
- Scones are great with a cup of tea or on there own.
- Enjoy!
- Scones are great with a cup of tea or on there own.
- Enjoy!
