Kohlman: Rhubarb and White Chocolate Scones (2024)

Before the flurry of fresh berries and stone fruits hit the markets, let’s not forget about our beloved rhubarb. If you’re lucky and have a plant growing in your yard, you know that it’s one of the first edible things to poke through the earth (just don’t eat the leaves — they’re poison!) and I’m always thrilled when my source for tasty pies and cakes returns. If you don’t have rhubarb growing in your backyard, it’s a good idea to make friends with someone who does. For those of us who appreciate the pie plant and all that is has to offer in the way of baked goods, this is prime rhubarb time. Alas, pies and cakes take effort, but if you just want a baked good studded with rhubarb that can be eaten in under 30 minutes, I recommend scones.

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Cream scones are my favourite because they use up that carton of whipping cream that has gone off a couple of weeks ago, and we all know that food waste is bad. Just be sure to take a look inside the carton to make sure there are no green bits about. If there are, have it meet the trash can. If it smells bad, but no green, then good to go! There must be some science as to why scones taste better with some funky dairy, and next time I see my food scientist friends, I’ll ask them. For extra fibre, I used whole wheat flour in the mix, and I loved the wholesomeness that this brought to the scones. For fun, I stirred in chopped white chocolate and candied ginger, because they all play nicely together. The steps are pretty simple. Combine the wet ingredients with the dry ingredients and stir just until a dough forms. Any over-stirring will create tough scones, and you don’t want that. The scones rise beautifully and yield a tender crumb. Not terrifically sweet, they go well with coffee and tea at any time of day. Scones are best enjoyed the day they are made, but day-old can be given a new life with a quick visit in a warm oven. Cooked scones will freeze well for up to 1 month, and again, just re-warm to make them taste a little better.

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But wait! There’s more! If you want to take your scones to the next level, they benefit greatly from a little vanilla drizzle. A simple touch yields pretty results, especially when presented on your favourite, fancy plates. Once drizzled the scones are best eaten immediately, so this is a tasty treat to serve for tea parties in the garden.

Rhubarb and White Chocolate Scones with Vanilla Drizzle

Scones:

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour (or all-purpose)

1/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/2 cup cold, salted butter

1 1/4 cups chopped fresh rhubarb

1/2 cup chopped white chocolate

2 Tbsp finely chopped candied ginger

1 1/2 cups soured whipping cream

1 large egg

coarse sugar

Vanilla Drizzle:

1 cup icing sugar

1 1/2 Tbsp milk

1 tsp. vanilla bean paste (or pure vanilla extract)

pinch of salt

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.

2. Combine the dry ingredients (flour to cinnamon) in a large bowl and stir well.

3. Use a cheese grater to grate in the cold butter. Use your hands to work it into the flour mixture so some large bits the size of peas remain. Stir in the rhubarb, white chocolate chunks and candied ginger.

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4. In a small bowl, whisk together the soured whipping cream and the egg. Stir into the dry mix and stir with a wooden spoon until combined.

5. Dump the scone dough onto a lightly floured surface and shape into two halves. Shape each half into a circle about 1-inch thick. Cut into six even triangles and place on a baking sheet. Do the same with the other half of dough and place on the other baking sheet.

6. Brush the tops of each scone with whipping cream and sprinkle with coarse sugar.

7. Place in the oven and bake for about 20-22 minutes, rotating the baking sheets from one rack to another at the halfway point. If you notice the scones getting too dark on the bottom, turn the heat down to 350F. Scones will be golden brown when ready.

8. Remove from the oven and let cool completely on a wire rack before drizzling with the icing.

9. To make the drizzle, whisk together the icing sugar, milk, vanilla bean paste, and salt. If the mixture is too thick, add a touch more milk. Drizzle over the room temp scones and serve immediately. Makes 12 scones.

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