We’re clearly in summer territory now that we’re a couple days post Memorial Day, I’m aware.
But I’m sneaking in here with one more spring recipe, because rhubarb in Wisconsin knows no boundaries, and regardless of the fact that most people’s excitement for the vegetable—looked it up, not a fruit—wanes quickly after April, I’m still happy to make the best of it’s long season.
To translate, nothing was going to stop me from making these scones.
With the exception of croissants, a scone really is the best choice you can make for breakfast. Leave behind your smoothie bowls (why are you eating your drink with a spoon?) and egg white omelettes (we all know that runny yolks are the best part). Neither of those options have enough butter to help you start your day the right way.
This isn’t my first scone rodeo on the blog here, and I think I’ve learned a thing or two as I’ve tried and tested different scone recipes and flavor combinations. Buttermilk or cream? Eggs or no eggs? Just how much butter is too much butter?
My experiment started with a simple whole wheat strawberry ricotta scone—the scone is good but let’s all do a group cringe at those photos. We graduated to a savory scone—white cheddar and green onions—which reminds me, I haven’t made these in a while. Then we started getting fancy, specifically, with these kumquat and chocolate scones that we devoured in record time.
And then about a year ago I mashed all my ideas together with this savory/sweet combo: apricot, walnut, and blue cheese scones. That creation taught me that you should always add some sort of nut to your scone, and so here I am, working with rhubarb and chopped hazelnuts, for a spring scone I’m truly proud of.
I’ll keep on this crazy adventure, because one can never have too many scones in one’s repertoire.
- 10 ounces rhubarb, thinly sliced
- ½ cup granulated sugar, divided
- 1 teaspoon lemon zest
- 2½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 8 tablespoons unsalted butter, cut into cubes
- ⅓ cup hazelnuts, crushed
- ½ teaspoon vanilla
- ½ cup heavy cream
- 1 egg + 1 egg yolk
- Preheat oven to 425F.
- In a medium sized bowl, combine rhubarb, ¼ cup sugar, and lemon zest. Let sit while you make the dough.
- In a large bowl, mix together flour, baking powder, and salt. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps. Add in remaining sugar, rhubarb and hazelnuts and mix until the fruit is evenly scattered through.
- In a small bowl, whisk together vanilla, heavy cream, and 1 egg. Pour into flour mixture and use your hands to knead and form dough until it comes together, adding additional cream if mixture is too dry.
- Divide dough in half and transfer to a floured surface. Form each half into a 6 inch disk and cut each into 6 triangular scones.
- Arrange all 12 scones on a baking dish. In a small bowl, whisk egg yolk with a couple drops of water and brush tops of scones. Bake for 20-25 minutes, until tops are browned. Let cool slightly before eating.
Wow wow wow. I made these with lime zest instead of lemon (none on hand) and they are amazing. Thank you!
writes RebekahAwesome – so happy to hear they turned out well!
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