My first recipe on the blog was a scone recipe – that was almost 7 years ago and since then I have posted 5 more scone recipes: Here is the seventh scone recipe on the blog, and what a seventh! I’m really proud to present to you my spring rhubarb and Dulcey chocolate scones @Valrhona
The few people (Valeria if you pass by these parts ^^) whoever I talked to about rhubarb will tell you that in spring I have a fixation with rhubarb! This stem, going from green to purple or pink, begins to invade the photos of our Instagram accounts from one day to the next. And all these photos always make me want to look for rhubarb… except that in Canada rhubarb isn’t found everywhere and what’s more it’s very different from Europe… at the same time it snowed until May 8th this year 😀 I mean, believe me, I did a little victory dance when I found my first rhubarb stalks at the Atwater Market :p
The favorite recipe of the moment with rhubarb obviously remains the graphic tart and it is true that it is amazing! However, I didn’t want to make a cake when I live alone in full confinement: I love rhubarb cakes – we agree, but it’s not the easiest pastry to eat when you’re alone. So I looked for recipes that could be easily adapted or even frozen to showcase the rhubarb I love so much. For the first recipe of the year I opted for scones – and to accompany them I used the peels, stem scraps and leaves to make a vanilla compote: what a delight!
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Rhubarb scones
If only snack time could come every day to have the opportunity to enjoy these scones, again and again ;p
| Preparation time | 15 minutes |
| Cooking time | 30 minutes |
Instructions
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Clean, peel and cut the rhubarb stalks into pieces,
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Preheat the oven to 180°C,
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In a large bowl mix the flour, yeast and sugar,
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Add the butter in pieces, incorporating it with your fingertips or a fork until you obtain a coarse sand. You can also incorporate the butter using a food processor fitted with a blade.
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In a separate bowl, lightly beat the egg, cream and vanilla extract,
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Add the liquid mixture to the flour mixture and mix quickly,
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Add the chopped rhubarb and form a ball,
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Transfer the dough onto a baking tray or, better yet, a perforated pizza-type tray, covered with baking paper,
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Flatten the ball to form a disc 2-3 cm thick,
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Cut 8 pieces from this disc, but leave the pieces in place, this is just to shape the scones and make them easy to cut when eating,
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Cook for 25-30 minutes,
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Five minutes before the end of cooking you can brush the scones with one or two tablespoons of milk to brown them,
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Transfer the scones to a rack outside the oven and leave to cool for 10 minutes before covering them with a clean tea towel until they have cooled completely.
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Once the scones have cooled, melt a glass of Dulcey – or white chocolate for 30 seconds in the microwave. If the chocolate hasn’t melted enough, start over, stirring every 10 seconds to prevent the chocolate from burning.
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Using a fork, frost the scones with a drizzle of chocolate by swirling the fork over the top – no need to be regular, the rustic side goes really well with the scones 😉
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Leave to cool and break the giant scone into pieces to serve.
Notes
- Serve these scones with butter and whipped cream like the traditional one Clotted cream or a rhubarb compote!
Just for fun, here are my other scone recipes…
and my other recipes with rhubarb:
My first recipe on the blog was a scone recipe – that was 7 years ago and since then I’ve shared with you guys, 5 more scone recipes: so here’s the seventh scone recipe on the blog, and what a seventh! I’m pretty proud of today’s recipe: my Spring Rhubarb Scone with Dulcey Chocolate from @Valrhona
Some people (Valeria if you pass by these parts ^^) I’ll tell you that I have a fixation for rhubarb! This tart green to pink stalk is one such veggie that’s all over our Instagrams right now. All these photos are always ten to make you want rhubarb… but here in Canada, it’s not as easy to find as in Europe, especially since spring is almost 2 months late… hey, I kid you not, we snowed on May 8th this year 😀 Anyway, believe me when I say that I did a kind of victory dance when I found some at the Montreal Atwater Market last week :p
The trendy recipe with rhubarb is the graphic tart and, let’s be honest, it’s amazing! I didn’t want to bake a whole cake just for myself though – the perks of being single while there’s a pandemic going on! I was thinking of something easy to eat and could be frozen and the scone came to me quite easily. For the full rhubarb experience, use the peels, some of the leaves and the tiny stems to create a compote: zero waste and super tasty!
Print the recipe
Rhubarb scone
Breakfast or tea time – no matter how much you want to try these delicious soft and tart scones! They will work wonders with some good tea and clotted cream!
| Preparation time | 15 minutes |
| Cooking time | 30 minutes |
Instructions
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Clean, peel and slice the rhubarb stalks,
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Preheat the oven to 180°C (350°F),
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In a large bowl; add the flour, yeast and sugar,
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Add the cold butter in small pieces, using a pastry cutter or a fork, until you obtain a coarse consistency. You can also use the planetary mixer.
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In another bowl, lightly beat egg with half-and-half and vanilla extract;
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Pour the liquid into the dry ingredients and combine,
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Add the pieces of rhubarb and form a nice still sticky ball,
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Transfer the dough onto a baking tray lined with baking paper; preferably use a perforated pan such as a pizza pan,
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Shape the dough into a 1 to 1 1/2-inch disk. Often,
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Cut it into 8 slices – like a cake, but leave the slices all together; it’s just to shape the scones and make sure they break down nicely when it comes time to eat them,
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Cook for 25-30 minutes,
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Five minutes before the end you can brush the scones with cream or milk to obtain a nice golden brown colour,
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Transfer the scones to a rack as soon as they come out of the oven and let them cool for about 10 minutes, before wrapping them in a clean tea towel to let them cool completely, but keeping them moist and fresh,
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Once completely cold, melt the chocolate in a glass, at 30 in the microwave; stirring and then, if it does not melt, continue for 10 seconds, stirring in the meantime – be careful that Dulcey and white chocolate burn easily,
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Using a fork, drizzle the chocolate over the scones – back and forth – it doesn’t need to be even – a rustic look is a must for a scone 😉
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Leave the chocolate to harden, break the scone slices and serve!
Notes
- To serve, choose traditional butter or clotted cream, or pair it with a nice rhubarb and vanilla compote.
