Rhubarb season in the northeast is so fleeting that I must find ways to preserve this tart treasure for year round enjoyment. Enter baked goods that can be frozen! Side note - I was shocked and a touch envious to learn that fresh rhubarb is available practically year round in Iceland, of all places. And after a little more research, I've decided to plant a rhubarb bush this fall for harvesting next spring. On to the scones, which can be enjoyed today (in just about 40 minutes if you get to work right now) or a few months from now when you take them from your freezer and bake them...
Rhubarb & Oat Cream Scones
This recipe has been loosely adapted from a Bon Appetite recipe for blueberry scones. For dairy eaters, use the heavy whipping cream. For a vegan version, substitute a combination of coconut cream and coconut milk for the heavy whipping cream and use maple syrup in place of honey. The result is almost identical in taste and texture. The vegan version is only missing its golden brown sheen from the egg wash. You can attempt to achieve a nice golden brown crust with a brushing of coconut cream, maple syrup or combination of the two, and a slightly higher oven temperature. These are delicious served with strawberry conserve or jam or this Rhubarb Strawberry Compote you can whip up in 15 minutes.
Makes: 8 scones
What you need:
2 cups all purpose flour, plus more for dusting your board and shaping scones
1 cup whole rolled oats, plus more for sprinkling
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 1/4 cup heavy whipping cream OR 3/4 cup coconut milk + 1/2 cup coconut cream, plus more coconut cream for brushing
1 tablespoon honey or maple syrup
1 1/2 - 2 cups rhubarb, diced into 1/4 inch pieces
1 - 2 tablespoons turbinado sugar, plus more for sprinkling
What you do:
Preheat oven to 400 degrees (425 degrees for the vegan version).
In a medium bowl, stir together the flour, oats, baking powder and salt.
In a large measuring cup or small bowl, whisk the whipping cream (or coconut cream and coconut milk) with the honey (or maple syrup) until smooth.
Slowly stir the wet ingredients into the dry ingredients just until the dough starts to come together. At this stage, about 1/3 of the dry ingredients should be left unincorporated.
In a small bowl, toss the rhubarb with 1-2 tablespoons of turbinado sugar.
Swiftly add the rhubarb to dough until nearly all of the dry ingredients are incorporated. Turn the dough onto a floured surface and using your hands and a little more flour, pat it together until it holds together into one large disk, approximately 8 inches in diameter.
Using a bench scraper or metal spatula, cut the disk into 8 equal triangles.
Transfer to a baking sheet (parchment optional). Brush each scone with a lightly beaten egg or coconut cream, maple syrup or coconut cream mixed with maple syrup. Sprinkle oats and turbinado sugar on top.
Traditional cream scones: Bake scones at 400 degrees for 15-20 minutes or until tops are golden brown. Allow to cool 5 minutes on baking sheet.
Vegan coconut cream scones: Refrigerate scones for 10 minutes. Bake at 425 degrees for 15-20 minutes or until tops are lightly browned and scones are firm to touch. Allow to cool 5 minutes on baking sheet.
Freezing for both types-- Freeze the scones in a single layer in parchment-lined or flour-dusted air tight containers. Remove from the freezer as you are preheating your oven and bake at 425 degrees for 20 minutes.