Monday, June 28, 2010

Rhubarb Cream Scones

Rhubarb Cream Scones
as seen on The Way the Cookie Crumbles with a healthier version over at Mahlzeit

2 1/2 cups ( 12 ounces) all-purpose flour
1/2 cup sugar (3.5 ounces) plus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 cups diced rhubarb (1/4-inch cubes), about 3 stalks
1 large egg
1 large egg yolk
1 cup heavy cream

1.  Preheat oven to 400F. and line a large baking sheet with parchment paper.  Adjust a baking rack to the middle position.  In a small bowl, mix the rhubarb with 3 tablespoons sugar.

2.  In a food processor, pulse the flour, 1/2 cup sugar, baking powder, and salt a few times, just to mix.  Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal.  Transfer to large bowl.

3.  Stir the rhubarb into the flour mixture.  Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture.  Stir until just combined.

4.  On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter).  Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary.  Arrange rounds about 1-inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden.  Transfer the scones to a cooling rack and let them cool slightly before serving.