rhubarb scones with lemon glaze
Oh hey there! Sorry for the radio silence lately. I've been in a bit of a blogging funk lately, and life has been a little nuts, but I'm hoping to get back into the swing of things here!
And guess what? It's officially RHUBARB season! Heck yes! We grow a ton of rhubarb on our farm, which is pretty dang awesome. I have basically a never-ending supply from now until the end of Summer! That means lots of rhubarb cake, crisps, and of course PIE! (Keep your eyes peeled for my rhubarb pie recipe which will be coming up next week!)
I used our favourite, fluffy scone recipe and adapted it to include rhubarb....as well as added a lemon glaze. Honestly, I think that a lemon glaze is my very favourite type of glaze. Sweet and tart all at the same time!
I also loved the bits of pink rhubarb that peeked out of each scone, adding a lovely pop of colour!
Rhubarb Scones with Lemon Glaze
recipe by: Jordyn and Kelsey Siemens
1 cup sour cream (OR: you can use 1 cup of milk with a TBSP vinegar added)
1 tsp baking soda
1/2 lemon, juiced
4 cups flour
1 cup white sugar
2 teaspoons baking powder
1/4 tsp cream of tatar
1 tsp salt
1 cup butter (cold)
1 cup finely chopped rhubarb
1. In a small bowl, mix sour cream, baking soda and juice of half a lemon.
2. Lightly grease a cookie sheet or line with parchment paper (or silpat).
3. In a large bowl, mix flour, sugar, baking powder, cream of tartar, rhubarb, and salt. Cut in butter. Stir the sour cream mixture and egg into flour mixture until just moistened.
4. Turn your dough onto a lightly floured surface and knead briefly. Divide dough in 1/2 or in 1/3s (depending on what size scones you want), and form 2 or 3 circles. Cut each circle into 6 or 8 wedges, and place onto your cookie sheet.
5. Bake at 350 F, for 12-15 minutes.
6. Glaze scones and serve!
To make the glaze, use the juice of one lemon and add enough icing sugar to form a runny glaze (you can't really go wrong with this, so don't worry about being technical about it!) I like to test out my glaze on one scone first to see how it sets, and then add more icing sugar or lemon juice if necessary.
1 lemon, juiced
Now go out and find some rhubarb to bake with!