The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Rhubarb Scones

June 14, 2013 , , ,

I never used to eat rhubarb. Ever. I remember a huge patch of it in my parents garden growing up. You want me to eat….THAT?!

Now? Now I’m into it. In case you live under a super big rock, you should know that the tanginess of it is great with berries. Strawberries specifically. It’s also good on it’s own – delightful in muffins and yes, as you can see below, scones! I hate to love scones, but I do. The good ones, with very little ingredients will change your life. Add some clotted cream that a friend smuggled over from London and you’ll never look back to the hockey pucks that Starbucks serves.

Scones really do need very little so if you see a recipe with more than 6 or 7 ingredients beware. The recipe below is perfect. I did not have vanilla sugar so I put a half vanilla bean into the sugar about 30 minutes before cooking. If you have the time, I would recommend letting it sit over night in an air tight container. This recipe comes from Food52. Enjoy!



3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3–3/4 cups heavy cream

Preheat oven to 425. Slice rhubarb stalks 1/4 ” thick.

Toss with 3 tablespoons of the sugar.

Sift flour, baking powder and salt together in large bowl or bowl of food processor.

Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.

Blend in 1/4 cup of the sugar.

Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)

Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)

Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.


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