Without further ado, some things that make me happy lately, in addition to these light, tender, tart fruit-studded beauties:
-Trying to dress more like Bret McKenzie. Namely, those animal sweatshirts… Amazing.
-Remembering to add the fabric softener like a real adult. This means paying attention to the washing machine and what the last rinse cycle sounds like, which seems like Unnecessary Waste of Brain, but it’s worth it.
-Concert season officially started, last night, with the Black Keys. It was stellar. I danced my face off.
Life without a face is a bit of an adjustment, but I’m getting used to it.
But back to the lovely, fruity springtime breakfast treat that is these scones. I had frozen some rhubarb that I had left over from this here pork chop business. The rest sort of fell into place.
Note that the amount of flour you’ll need in this recipe varies… By quite a bit. The original recipe I used calls for much less, but frozen rhubarb makes for a much wetter dough than fresh.
After adding the egg and buttermilk, you could simply add more flour if you need to. I just kept adding more by the half-cup until my dough was firm enough to come together in a disk. Just keep the mixing to a minimum, so you don’t overwork the dough, and everything should be dandy.
Flatten into an inch-thick disk using your hands, and slice this sucker like a pizza. You can pretend you’re having a pizza for breakfast… Although really, we’re adults here, right? No need to pretend. Do it for real if you want, then make scones for dinner. Life is good that way!
Rhubarb Buttermilk Scones
(adapted from Crumbly Cookie)
2 1/2 cups all-purpose flour (approx. 4 cups if using frozen rhubarb; see note above)
1/2 cup sugar, plus 3 tablespoons for sprinkling on rhubarb
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into bits
2 cups diced rhubarb, about 3 stalks
1 egg yolk
1 cup buttermilk
Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
Sprinkle 3 tablespoons of sugar over rhubarb in a small bowl and set aside.
Combine flour, 1/2 cup sugar, baking powder and salt in a large bowl and stir to combine. Using your hands or a bench knife, work the butter into the dry ingredients until the mixture resembles a coarse meal. (Alternatively, you could pulse everything together in a food processor.)
Mix the rhubarb into the flour mixture. Combine the egg, yolk and buttermilk and stir that into the flour mixture as well. Stir just until combined. Turn out dough onto a floured surface and use your hands to form it into an inch-thick round. Cut this into 8 wedges and arrange them about an inch apart on the baking sheets. Bake for 15-20 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer to a cooling rack, and serve warm or at room temperature.