Rhubarb & Oat Cream Scones

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

For dairy eaters, use the butter and heavy whipping cream. For a vegan version, substitute coconut oil for the butter and 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 1/2 - 2 cups rhubarb, diced into 1/4 inch pieces

• 1 - 2 tablespoons turbinado sugar, plus more for sprinkling

• 4 tablespoons unsalted butter, cut into small cubes (4 cubes per tablespoon) OR 1/4 cup coconut oil, chilled until solid

• 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

What you do:

1. Preheat oven to 425 degrees.

2. In a medium bowl, stir together the flour, oats, baking powder and salt.

3. In a small bowl, combine the rhubarb and sugar.

4. With your fingertips, gently work the butter into the dry ingredients until butter pieces are coated with the flour mixture and none is larger than a raisin.

5. 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.

6. 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.

7. Swiftly add the rhubarb to dough until nearly all of the dry ingredients are incorporated. Turn the dough onto a floured surface or piece of parchment 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.

8. Using a bench scraper or spatula, cut the disk into 8 equal triangles.

9. Transfer to a baking sheet (on the parchment if you used it). Refrigerate for 10 minutes.

10. Brush each scone with a lightly beaten egg, more cream, or coconut cream, maple syrup or coconut cream mixed with maple syrup. Sprinkle oats and turbinado sugar on top.

11. Bake at 425 degrees for 18-20 minutes or until tops are lightly browned and scones are firm to touch. Allow to cool 5 minutes on baking sheet.

    To freeze: arrange the scones in a single layer on parchment-lined trays and when solid, transfer to parchment lined or flour-dusted air tight containers. If stacking, separate scones with a layer of parchment. To reheat: Remove from the freezer. Preheat oven to 425 degrees. Bake at 425 degrees for 8 minutes or toast in a toaster oven for 3 minutes.