Finding rhubarb this year was tricky, but I finally got my hands on some. The first half of my rhubarb stash was chopped, rolled with sugar, and folded into dough for scones, a totally worthy use of rhubarb. Especially on a Sunday morning on a long weekend. Between the two of us, we ate four that day! Two more are tucked away in the freezer for another day we need them.
Long weekends are the best! Danny and I went out for happy hour at Station House on Friday (Mai Tai for me; Coffee Manhattan for Danny) and then came home and made grilled cheese with a side of charred broccolini. The next morning, we swung by the last Saturday Morning Market of the season and picked up a bunch of produce. Cherry tomatoes, yellow watermelon, purple and green okra, purple collards. Then we stopped at Green Bench in the afternoon for beer and…I bought a bike! It’s an older bike in good shape we’re planning on giving a bit of new life with rose gold spray paint.
With so many busy, out-of-town weekends recently, it’s been so nice to spend this one hanging out mostly at home, cooking. On Sunday morning, I made these rhubarb scones. That night, I had plans for a Southern-inspired dinner using Rancho Gordo black eyed peas, collard greens, and okra. We popped some rosé and invited a couple friends over and served grilled okra to start. Then I served up smoky black eyed peas with bacon and collards and drop biscuits on the side. This was my first time trying my hand at making black eyed peas, and it was G-O-O-D. For dessert, we had flourless peanut butter chocolate blondies. Today, we’re heading to a Memorial Day cookout at the home of our black eyed pea-loving buds. I hear there’s an inflatable pool. And ribs! I see you, summer.
Hope you all are enjoying the long weekend, too!
Rhubarb scones are best the day they’re baked but can also be stored unbaked and tightly wrapped in the freezer for up to a month or two.
Makes about 6 scones.
3 stalks rhubarb
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar, divided
1 teaspoon vanilla extract
2/3-3/4 cup whole milk or heavy cream
Heat oven to 425°F.
Slice rhubarb stalks 1/4-inch thick. Toss with 3 tablespoons of the sugar.
Sift flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour mixture by hand until butter is the size of small peas. Blend in 1/4 cup of the sugar. Blend in sliced rhubarb. Blend in vanilla extract and milk until a soft dough forms. Start with 2/3 cup milk, adding up to 3/4 cup if needed for dough to come together. Dough will be sticky.
Transfer dough to a flat surface dusted with flour and flatten the dough into a 1/2-inch thick round. Slice circle of dough into six triangular scones. Sprinkle with remaining sugar. Arrange on ungreased sheet pan. I like to pop the arranged sheet pan in the freezer for 5-10 minutes before baking to give the butter a chance to cool again after working with the dough. Bake about 20 minutes or until golden brown.
Recipe adapted slightly from Midge via Food52.