Last we spoke, I told you I was making Rhubarb Honey Yogurt Scones and I told you I’d let you know how they turned out.
They turned out heavenly.
I wasn’t really trying to keep all of this goodness to myself. Really, I wasn’t.
I just happened to get busy baking cakes for a few friends and neighbours celebrating birthdays and anniversaries and such.
Oh, and maybe a wedding. Or two.
So I haven’t been able to share these with you until now. But truth be told, they’re worth every minute you’ve waited.
These scones are magically light and fluffy with a zesty sweetness of jammed rhubarb and candied lemons balanced out with a little drizzled honey and a sprinkle of rosemary.
They bake up tender and biscuit-like, but have the texture of a typical scone and I just love how rustic they look, once baked.
They’re best served slightly warm and taste just as good without butter or preserves as they do with them.
This is the yogurt and honey dough with the jammed rhubarb folded in.
The dough is gathered into a ball on a floured surface, cut into 8 wedges and sprinkled with candied lemon zest and chopped rosemary.
I used Joy’s idea for grapefruit and switched it out with the rhubarb, lemon, and rosemary,which may sound strange, but it really, really, works so you’re just going to have to trust me on this one.
Besides, my middle name is Joy, so you never know, we just may be kindred spirits when it comes to scone flavour combinations.
Rhubarb Honey Yogurt Scones with Lemon and Rosemary
Makes: 8 Scones
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 tablespoon sugar
2 tablespoons honey plus more for drizzling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup rhubarb, chopped
2 tablespoons brown sugar
1/2 cup plain yogurt
few sprigs of fresh rosemary, chopped fine
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium pot, simmer rhubarb with brown sugar until it thickens into a jam. Set aside.
3. Zest the lemon and rub together with the tablespoon of sugar and set aside.
4. Dice cold butter into small chunks and add to the dry ingredients. Using a pastry mixer or your fingers and working quickly, break the butter down into the flour mixture until the butter chunks are the size of small peas. Add the honey, plain yogurt. Toss together lightly with a fork until all of the dry ingredients are moistened by the yogurt and honey.
5. Next add the jammed rhubarb and fold gently.
6. Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into eight scone triangles. Place the triangles on the prepared baking sheet. Generously sprinkle the tops of the scones with the candied lemon zest and chopped rosemary.
7. Bake for 15 minutes, until slightly gold brown on top and firm but soft in the center. Drizzle each scone with honey and allow to cool on the pan for 10 minutes before serving. Serve warm with butter or jam. These scones are best served the day they’re made.