Fresh Rhubarb Scones
Pickled rhubarb scones with Champagne vinegar. Perfect for the summer. Tart, bright, and beautiful fresh rhubarb
Ingredients
Pickled rhubarb
- 1/2C (67g) rhubarb
- 1/3C champagne vinegar
- 2 tbsp (23g) sugar
- ½ tsp (3g) salt
Rhubarb Scones
- 2C (250g) whole wheat flour
- 1/4C (50g) sugar
- 1 tsp (5g) baking powder
- 1/2C/ 1 stick (113g) butter
- 1/2C (120g) buttermilk
- 1 egg
- ¼ tsp (1g) Vanilla extract
- 2 dashes aromatic bitters
- ½ C pickled rhubarb
- ¼ c (22g) oats
Brushing mixture
- 1tbsp Honey
- 1tbsp Pickle liquid
- 1tbsp Buttermilk
Instructions
Pickled rhubarb
- Add the vinegar, sugar, salt, and rhubarb to a bowl and let sit for at least 30 minutes. when ready to use strain off the liquid.
Rhubarb scones
- Place the butter in the freezer for at least 30min. Pre heat the oven to 400F
- Combine flour, sugar, baking powder and salt in a mixing bowl. whisk to combine. Combine Buttermilk, eggs, vanilla, and bitters in a separate bowl.
- Grate the butter with medium teeth in a box grater.
- With a paddle attachment mix the dry with the butter on low. Keep mixing until the butter turns to fine crumbles. After pour in the wet. Mix until crumbly and transfer to a floured surface. Mold into a ball. Fold the dough onto itself 5 to 8 times. rotate 90 degrees each time. Stain the rhubarb and add. Fold a few more times and form into a 1 inch thick & 6 inch round disk. cut into 8 wedges.
- Transfer to a baking sheet. Brush with buttermilk mixture and oats. Bake for 15 to 20 minutes. Until the top and edges begin to turn brown. Allow to cool before serving.