Candied Rhubarb Sourdough Scones
A friend recently gave me large stalks of varying shades of watermelon colored rhubarb and I really wanted to make something other than a pie with it. I hit upon this candied rhubarb and thought for several days about what I could do with candied rhubarb. In keeping with our theme this month and my ever increasing amount of sourdough discard, I decided on this sourdough scone.
Full disclosure – my expectation of candied rhubarb was a dry chewy sweet treat. When drying out this candied rhubarb, even after 24 hours it never got quite dry enough, it was chewy but still slightly wet (and tasty). These sourdough scones didn’t develop the classic scone texture, but more a wonderfully soft roll type texture. I feel the addition of the sourdough starter did this. They taste really good (especially fresh out of the oven) but they are more a bread than a scone, if that makes sense.
The candied rhubarb gives this slightly tangy scone, a perfect bite here and there of a bit sweet and a bit sour.
[tasty-recipe id=”9469″]May 17, 2020
This entry was posted in Uncategorized and tagged candied rhubarb, irish butter, scone, sourdough discard.