Makes 12 scones
Our rhubarb is flourishing right now, and we’re putting it in everything from muffins to cocktails. The recipes below are for a great rhubarb scone, not too sweet and great for breakfast or an afternoon snack. The glaze is made with rhubarb simple syrup, which also pairs nicely with gin! (Bonus: find our recipe for one of our favorite desserts, Rhubarb Pandowdy here.) If you’re in the neighborhood, we’ve got rhubarb and duck eggs on the farm stand now!
Preheat oven to 375 degrees. Line a baking sheet with parchment. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, kosher salt, and baking powder. Mix for just a moment on low, then add the cubed butter and beat until the mixture is blended and pea-sized clumps appear. In a small bowl, combine milk, almond extract, and egg, and pour into the flour mixture. Mix on low until a shaggy dough forms, about 30 seconds. Try not to overmix. Add the chopped rhubarb and mix again until just incorporated. Scrape the dough onto the parchment, and, with lightly floured hands, pat the dough into a circle about 1-inch thick. Using a knife or bench scraper, cut the dough into 12 irregular triangles. Separate them on the baking sheet, leaving room for the scones to expand. Bake for 18-20 minutes, until scones are fully cooked through and edges become lightly browned. While scones cool, mix 1 tablespoon Rhubarb Simple Syrup into 1/2 cup confectioners’ sugar, beating until the mixture becomes a thick paste. Adjust amounts of syrup and sugar to achieve the desired consistency (if it’s too runny, add more confectioners’ sugar). Before serving, spread a small amount of glaze on the top of each scone. If desired, sprinkle slivered almonds over the top while glaze is soft.
In a heavy bottomed saucepan, combine rhubarb and water and bring mixture to a boil over medium-high heat. Reduce heat to a simmer, and cook until rhubarb is softened and water is lightly pink, about 20 minutes. Remove from heat, allow to cool slightly, and pour mixture through a mesh strainer into a separate saucepan. Discard rhubarb pulp. Stir sugar into the remaining liquid and bring the mixture to a boil over medium heat. Once sugar has dissolved, remove syrup from heat and let cool before use. When stored in a clean glass jar, rhubarb simple syrup will keep at least 3 weeks in the refrigerator.