In my books scones are the best! This is an easy dough to make, filled with bits of local rhubarb! Yes, it’s that time of the year again…time to celebrate rhubarb!
For the Scones:
2/3 cup whole wheat flour
1/3 cup almond flour
1 cup unbleached flour
Scant ½ cup sugar
3 Tbsp. brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground anise seeds (toasted seeds would be really good, just cool them once toasted
& grind in a spice grinder)
1/3 cup + 1 Tbsp. cold butter, cut into cubes
1 cup thinly sliced rhubarb, blot the stalks dry before slicing them
1/3 cup whole milk, more as needed
1 egg, beaten
1 tsp. pure vanilla extract
Topping: Coarse raw or cane sugar
Line a baking sheet with baking parchment
Preheat the oven to 350F.
Make the Scones:
Combine the flours, sugar, brown sugar, baking powder, baking soda and salt.
Whisk together the milk, egg and vanilla
In a large bowl or using the food processor, cut the cold butter into the flour mixture using either a pastry blender or on/off turns of the food processor until the mixture resembles coarse crumbs. If doing this step in the processor, remove the mixture to a large bowl.
Add the rhubarb and toss everything together.
Stir in the milk-egg-vanilla mixture with a fork, adding more milk as necessary to bring most of the mixture together.
Remove to a lightly floured surface and knead the mixture together approximately 6 times then gently pat the dough into approximately a 7” circle. If dough is sticking add a bit more flour to your surface. Cut into 8 or 10 wedges depending on how big you prefer your scones to be. They will spread a bit.
Place the scones on the prepared baking sheet, sprinkle with raw or cane sugar if you like and bake for 20-25 minutes, or until the edges start to turn light golden brown. Remove to a wire rack to cool.
