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Candied Rhubarb Sourdough Scones


  • Author: Streusel

Description

makes about 20 scones


Scale

Ingredients

Candied Rhubarb;

6 large stalks of rhubarb

1/2 c. water

2 c. sugar

Sourdough Scone;

4 1/2 c. all-purpose flour

2 T. baking powder

1/2 c. sugar

1 t. salt

6 oz. cold unsalted butter, cut into chunks

1 c. buttermilk + 2 T. for brushing the tops of scones

1 c. sourdough discard

2 eggs, beaten

white sparkling sugar for sprinkling


Instructions

For the candied rhubarb;

  1. Clean and cut the rhubarb about 1/4 inch thick, I used a mandolin set on 4.  Set aside.
  2. Combine the sugar and water in a saucepan and heat on medium heat until the sugar is dissolved.  Remove from the heat.
  3. Put the cut rhubarb in the warm sugar syrup and let it sit in the syrup for about 30 minutes.
  4. Drain the rhubarb in a strainer and let the liquid completely drain off for several minutes.
  5. Spread the rhubarb into a dehydrator or onto a cooling rack and then place the cooling rack on a baking sheet that has been lined with parchment.
  6. Place the baking rack in a 170 degree pre-heated oven for about 8 hours.
  7. Let come to room temperature before folding into the scones below.
  8. I let a little bit of the candied rhubarb continue to sit out on the counter for 24 hours to see if it would dry out beyond the wet chew it became and it didn’t dry any further.

For the sourdough scones;

  1. Pre-heat the oven to 350 degrees fahrenheit and combine the dry ingredients into a stand mixer bowl.
  2. Add the paddle attachment to the mixer and mix the cut up cold butter into the dry ingredients on low speed.
  3. Combine the wet ingredients and slowly pour into the dry ingredients while the mixer is running on low speed.
  4. Mix just until combined, the dough will be sticky.
  5. Place the dough on a floured board and knead in the candied rhubarb just until able to be rolled 1 inch thick and cut with a biscuit cutter.
  6. Place the  scones about 2 inches apart between 2 baking sheets lined with parchment paper.
  7. Brush each scone top with buttermilk and generously sprinkle with sparkling sugar.
  8. Bake for about 15 minutes or just until done.
  9. Let cool on the baking sheets.  Serve or store for no more than 3 days in the refrigerator.