I know it’s not just me, but why do the weeks seem to be going by faster and faster?! I didn’t even realize it’s been so long since my last post. Slow down life! We’ve been busy with the usual although it seemed like I was rushing through each day in high-speed mode and a good dose of God knows what the hell I caught had me lying on the couch for a few days, but I’m back to good health and more energetic than I’ve been in a while. So after some much needed housework and very important playtime with Mai, it was time to get back to baking!
I may have mentioned this before but I friggin’ love rhubarb! Do you remember the scene from the movie Forrest Gump where Bubba is describing to Forrest all the ways to prepare shrimp? Well that’s me when I talk about rhubarb. It’s just so delicious! And bonus; its really healthy for you. We used to haul a bunch home from behind Nana’s house as kids but this time I had to buy it at the Co-op (meh). What can I say, city life. Actually, funny story…many years ago Aaron lived with a few guys in a party house in Calgary and there was a…how can I say this… free spirited bohemian “business man” *wink *wink… of one of the roommates who would come by regularly. One day he showed up and asked if he could have some of the rhubarb growing wild beside the garage. The roommate told him to help himself. Meanwhile unbeknownst to them Aaron had been pouring out old oil and diesel fuel in that part of the yard for years! I wonder whatever happened to that guy!
Anyway, on today’s menu, Rhubarb Vanilla Orange Scones! Mmm mmm good. Anytime I made scones in the past I found them too dry and I typically avoid them in bakeries for the same reason, but not this time! It required a little more trial and error efforts on my part but so worth it. I won’t take up anymore of your time so you can roll up those sleeves and get busy in the kitchen. Enjoy!
p.s. I shared these with my cousin Janna and they didn’t last the night! That’s always a good sign 🙂
Glazed Rhubarb Vanilla Orange Scones
3/4 cup rhubarb, rinsed and chopped small
1 tbsp sugar
2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
zest of 1 medium sized orange
1/3 cup cold butter, cut into small chunks
3/4 cup cream
1 tsp vanilla extract
1 cup icing sugar
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 375˚F.
Line a baking pan with parchment paper and set aside.
In a medium sized mixing bowl, combine rhubarb with sugar, set aside.
In a large mixing bowl add flour, baking powder, sugar, salt and orange zest together until well combined.
Add the chunks of butter and rub together with your hands until the mixture resembles small crumbs.
In a small bowl combine cream, egg, and vanilla and mix well. Add to the flour mixture and mix well until everything is well combined. Fold in the sugared rhubarb. The dough will be sticky but this will ensure a nice and moist scone.
With floured hands and on a separate sheet of parchment paper, flatten dough to a thickness of about 2 inches. Cut into triangles and place about 1 inch apart on the parchment paper baking pan.
Bake for 15 minutes or until the scones are a light golden color. Cool completely before glazing.
For the glaze, combine icing sugar, vanilla and milk in a bowl and whisk until well mixed. Drizzle over the scones and allow glaze to harden. Enjoy!
By Three Happy Folk
Adapted from Bake To The Roots