When I think of rhubarb, I think of my grandfather. He’s 88 and lives Stone Mountain, Georgia. He has always been an ‘old school’ cook. He make things like savory crepes with creamed shrimp. So like, not the first thing I’d want to eat. But still good in its own way.
Back when I was still a vegetarian, he was trying to plan a meal for the whole family. He suggested bison burgers. My father said “Dad, Sarah doesn’t eat meat.” Granddad responded with “Well, you know, bison is a vegetarian meat.” Whatever that means. Despite his food idiosyncrasies, there was one dish that he made perfectly. Rhubarb pie.
The pie crust was buttery and flakey, the filling tart and bright pink. When I was really little, I remember him bragging to me about how good it was. When he handed me a plate with a big piece of this famous rhubarb pie, little me bit in eagerly. It was so tart I pursed my lips. But I loved it. He made a strawberry rhubarb variation, which I loved even more. To this day I haven’t had a better rhubarb pie than that one.
The tartness of rhubarb is something you have to understand before you go eating it. It’s part of the flavor. Of course, you can dull it down with sugar, but I prefer the natural version.
These rhubarb scones are a lovely way to enjoy rhubarb for breakfast. (1 serving of fruit = healthy, am I right?) And raspberries (any berry, for that matter) provide a great sweet contrast without being overbearing. To top these scones off, I’ve added a white chocolate drizzle. For pizzaz. And because starting the day off with chocolate is so much fun.
Tips on making rhubarb scones
Don’t swap out the ingredients — By this, I mean don’t use a buttermilk substitute if you don’t have any on hand. Don’t use xylitol in place of sugar, etc. These rhubarb scones use so few ingredients as is that it’s important that you use all the right ones.
Freeze the raspberries yourself — You need to plan ahead a little bit when making these rhubarb scones, because the raspberries need to be frozen before they can be folded into the batter (if you don’t freeze them first, they won’t hold their shape). With that said, you don’t want to buy frozen raspberries from the store since they don’t always have the best flavor. So buy a pint of fersh raspberries and freeze them yourself. Capeesh?
Buy thin red rhubarb — For the sweetest flavor, try to get your hands on thin, red rhubarb stalks. These will be less tart than the thick green ones!
How to store scones
These white chocolate raspberry rhubarb scones can be kept on your counter in a bag or sealed container for a few days. Scones are fairly hearty, so you shouldn’t have an issue with these becoming stale. You can also freeze these scones for later — just seal them in a freezer baggie and pop one onto your counter to thaw when you’re ready to enjoy.
4 ounces raspberries, fresh but frozen so they do not squish when you fold them into the dough
1/2 cup white chocolate chips, melted
In a large bowl, whisk together flour, sugar, and salt. Work the butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything begins to comes together, but do not over mix.
Place the dough onto a well-floured surface and carefully work in rhubarb and raspberries. Try to mix as little as possible. Pat dough into a 9 inch circle (about 1″ thick). Cut the scones with a sharp knife into 8 equal slices.
Place scones on a parchment-lined baking sheet, leaving an inch between each scone. Place into the freezer for 15 minutes.
While freezing, preheat the oven to 425°F.
Once chilled, lightly brush the tops of the scones with heavy cream, then bake for 20 minutes, until they’re light golden brown.
Once out of the oven, drizzle with melted white chocolate!