Friday, July 20, 2012
I really do love breakfast. Of course, there is the simple pleasure of breaking the fast - I'm just plain hungry when I get up. But more than that I enjoy the making of the meal. Summer mornings add an element of special pleasure - the particular light in my garden, the quiet, the green everywhere. To wander through the backyard to the rhubarb, all in the quiet gentleness of the morning to pull the few stalks that I need for the scones I have been wanting to make for far too long. Back into the kitchen to the solitary pleasure of making a special meal to share with loved family that is visiting. Quiet. Quiet and peaceful while the rest of the house sleeps.
Rhubarb may seem an unlikely choice to add to scones. It is an amazing addition. If you can still find rhubarb at your farmer's market, give these a try. We all loved them - every single lovely crumb.
To go along with the scones we had some fluffy scrambled eggs. Since there is no such thing as too much rhubarb in my opinion, we rounded out the meal with plain Greek yogurt topped with a vanilla rhubarb compote.
If you wanted to make these scones GF, just substitute your favorite gluten-free flour mix for the flour. As always, I think it is worth the effort to make your own mix * - the texture of the flour is less gritty for one thing and you can customize it with the flours you prefer. But there are also many good blends on the market.
(from Food 52)
3 stalks rhubarb, sliced thinly
2 1/2 cups flour
1 Tbsp baking powder
1/2 tsp sea salt
1/4 cup unsalted butter
1/2 cup sugar
1 tsp vanilla
3/4 - 1 cup heavy cream
Preheat the oven to 425 degrees F. Combine the flour, salt, sugar, and baking powder in the bowl of a food processor. Add the butter and process until the mixture resembles a coarse meal. I proceeded from this point mixing by hand - so empty the mixture into another mixing bowl and add the rhubarb. Toss gently to mix. Mix the vanilla into the cream, then blend in the cream until a soft dough forms - you may need more or less cream depending on the humidity. You want a soft, rough dough. Be careful not to over-mix.
Transfer the dough to a floured surface, divide it into two balls. Flatten each dough-ball into a 6" disk and cut each circle into 6-8 scones. Sprinkle with sugar.
Arrange on an ungreased cookie sheet. Bake about 20 minute or until lightly browned.
*The recipe for the mix that I like can be found at the bottom of this post.