Roasted Rhubarb Scones

These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, 

or to add to scones or over ice cream for dessert.

Roasted Rhubarb 

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. Refrigerate the Roasted Rhubarb that you are not needing for scones.

Scone Dough

• 2 1/2 cups flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg

1. Preheat oven to 400 F.
2. Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.
3. Stir together buttermilk and egg and gently stir into flour mixture.
4. Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.
5. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb.  
6. Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet. 
7. Bake for 15 minutes or until tops are lightly browned.
8. While still warm, drizzle with glaze.

Glaze

• 2 cups icing / powdered sugar 
• a few teaspoons of syrup from roasted rhubarb 
• additional cream to make a smooth runny glaze

1. Combine ingredients and pour over scones while they are still warm.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired with fresh rhubarb jam.

• 2 cups flour
• 1 cup finely shredded coconut, lightly toasted and cooled, then ground in food processor (coffee grinder would work too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough on baking sheet 1/2 inch thick, form into a circle and cut into 10 wedges.
4. Brush with cream and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes.

I had a hankering for fresh rhubarb jam with these scones and so I cooked a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. Now that is simple, right?
2. Yields: approximately 4 jelly jars.

Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb jam..you will bless someone with that for sure!!

Flash Back Friday ~ Coconut Scones and Rhubarb Jam

These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.

• 2 cups flour
• 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor, if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough 1/2" thick on baking sheet, form into circle and cut 10 wedges.
4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
5. Bake in a 425º oven for 15 - 18 minutes, they will be golden in color.

Rhubarb Jam:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
2. Yield: approx 4 jelly jars.

Blue-barb Jam

Char, another gal from MGCC was so gracious to give me her recipe..I am honored to share it here with her permission of course. It is a unique and interesting jam. I would have never thought to put these ingredients together. You are right Char this jam is very good on scones! And on toast or freshly baked buns or any bread you may have.

• 6 cups rhubarb cut in chunks
• 1 cup water
• 3 cups sugar
• 1- 540 ml can of blueberry pie filling
• 1- 6 oz raspberry jello powder

1. In a large saucepan on high heat, boil rhubarb and water till the rhubarb is soft stirring the whole time, this takes only a few minutes.
2. Add sugar and blueberry pie filling, and bring back to a boil. Turn down heat to medium high and boil for 8 minutes.
3. Remove from heat and add jello powder.
4. Ladle into pre-washed and still hot jelly jars.
5. Yields: 3 1/2  500 ml size jelly jars

Here it is a bubbling away in the pot. It is good to use a tall pot as the jam tends to splatter as it cooks. I used a tall pot and I still got some splatters on me and on the wall. I use a red floral bib apron when I make jams and jellies just so I stay clean and the stains never show on the apron!

It is really a very simple jam to make so go ahead and try it. Just make sure you have fresh scones ready!