I was introduced into this new world of baking by foodgakwer, and a part of this new world is all the ingredients people use. Around the time of May, kajillion photos pop up of baked goods with this strange red celery root called ‘rhubarb.’ I have never heard of such a thing, neither have I wanted to try it until everyone started raving about it. I suppose it is because its seasonal, so people are always in a rush to make rhubarb-one-or-another. However, when this May rolled around, I could not find rhubarbs at all at my local grocery store. I was so sure it was still rhubarb season, but I couldn’t find it. Luckily, a friend of mine informed me that they were selling it at whole foods, and he kindly drove me there to buy some. I now have way too much rhubarb in my fridge.
I wanted to whip up something quick with rhubarbs, but I couldn’t figure out what. Most rhubarb recipes involved jams or pies, or compote. However, I discovered David Lebovitz’s white chocolate sour cherry scones, and had the brilliant idea of replacing sour cherries with rhubarb. After all, both are super sour and tart right? (I have never tried sour cherries either…). Thus, I used his recipe but changed it up a bit, so here we have it! White chocolate rhubarb scones!
- 1 large egg
- 55 ml cream (whole, or low-fat or even milk)
- 95g flour
- 22 g cornmeal
- 32g sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, chilled, cut into cubes
- 40 g white chocolate chunks or chips
- 2/3 stalk of rhubarb
Note: I only added 40g of white chocolate chips because that’s all I had. I would have used 70g had I had that much
- Whisk together the egg and cream.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Although my picture shows chocolate chips already in the bowl, I suggest putting in that later.
- Cut the rhubarb into little 1/2 inch pieces
- Cut butter into 1inch pieces and refrigerate. Using knives (doesn’t matter what kind), cut in cold butter until the mixture looks like corn meal. Refer to David Lebovitz’s page if you’re not sure what I am talking about.
- Stir the liquids into the dry ingredients and stir until moistened. Then stir in the chocolate chunks and rhubarb. The dough should be very wet and sticky, but should hold itself together. If it doesn’t add more flour. I had to add a lot of flour for it to hold together.
- Pat the dough down onto a silicone pad or parchment paper, and make it into a circle about 3/4 inch high. Divide the dough into 8 pieces.
- Brush the top of the wedges with an egg wash made with 1 egg yolk and a teaspoon of milk or cream
- Bake at 400F for 15 minutes or until the tips are golden brown and delicious.