Tis the Season to Celebrate Rhubarb!

Tis the Season to Celebrate Rhubarb!

This is a great Scone recipe from Bridget at The Way the Cookie Crumbles. It is presented here in rhubarb form but it could totally be adapted for cranberries or other tart fruits you should feel so inclined to include.

Jordon and I went to the Newmarket Farmer's Market this weekend and purchased some fresh asparagus, mushrooms and rhubarb. Saturday night we had the most amazing pizza with dough he made himself.

This morning I finally got around to making the scones – and they were fantastic. I would make these notes though:

1. I substituted a cup of all-purpose flour for whole wheat flour.

2. The dough is really, really moist. I didn't want to add too much more flour so I globbed it all onto a large baking sheet, patted it out and baked it as a mound. The way my Aunt Lois always does it. Once it is baked, you can rip or cut pieces off and let this fantastic recipe melt in your mouth.

I'm pretty sure I have some harvestable rhubarb in my backyard and this recipe will definitely be a new favourite… though it will have to compete with the rhubarb crumble.


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