A few weeks ago, I
... and I am
to say that Rob and I are now officially homeowners! We won't move into the house until July 3rd. I am counting the days (fifteen). We have a front porch with a swing, a bedroom with big windows and a door (we currently live in a converted loft where the only doors in the whole place are on the bathrooms, which is inconvenient when you have a kitten who likes to play at 3 a.m.), a lovely backyard with huge lilac and rose bushes and a peach tree, a kitchen with a sunny window in which I'll grow herbs all winter (and photograph food)... and, most importantly, we have a place to call home.
These two iPhone photos are the only shots I have from our house... but they give you an idea! And those peaches... is it selfish of me to hope that they aren't ripe until we move in? I'm not sure I can wait until next summer to taste
my very own
Since we won't move into the house until mid-summer, I won't have a garden this year. Thankfully, my parents have a magnificent garden that we visited last weekend. It is too early in the summer for most produce, but we harvested lettuce and baby radishes for a salad, marveled at all of the produce that is to come later this summer, and enjoyed the gorgeous flowers. I can't wait for home grown beets, kale, and tomatoes.
When I do plant a few things next year, I'll definitely include some rhubarb. That said, I think this scone recipe would work for any fruit you want to try so don't feel limited by the fact that I made it with rhubarb. I made them again using fresh cherries and they were delicious! I think this will be my go-to base recipe for fruit scones going forward because these scones are moist and flavorful without being made with heavy cream (as was the case with the original recipe - delicious but aptly named "
" because they certainly weren't healthy).
What I loved most about these scones were the giant chunks of rhubarb. You'll probably think as you mix them up that these scones will certainly fall apart with such large pieces of fruit inside, but they defy the odds and stay together nicely. I was also concerned that there wouldn't be enough sugar in these to offset the somewhat bitter taste of rhubarb. Again, I was pleasantly surprised as the rhubarb flavor really shines but the scones are neither overly tart nor overly sweet. Finally, these scones have more of a moist, biscuity texture than other recipes, which I prefer. And remember... just because rhubarb season may have passed, don't overlook this recipe - just use another fruit (about a pound).
Yield = 16 scones
via Food 52
3 stalks rhubarb (roughly 1 lb trimmed)
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
2/3 to 3/4 cup lowfat buttermilk
1. Preheat the oven to 425 degrees. Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of sugar and 1 teaspoon vanilla extract in a separate bowl. Set aside.
2. Sift flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour mixture by hand (or pulse in food processor) until butter is the size of small peas.
3. Blend in 1/4 cup of sugar. Blend in 2/3 cup of lowfat buttermilk just until a soft dough forms. If your dough is still dry and not cohesive, add additional buttermilk 1-2 tbsp at a time until the dough is soft and moist. Be careful not to add too much buttermilk!
4. Blend in sliced rhubarb. If you are using a food processor, just pulse the mixture a few times. If it doesn't combine, use a rubber spatula or your hands to fully combine the rhubarb and the dough (I had to do this as the food processor was not mixing in the rhubarb well enough). Do NOT over-pulse the mixture - you want the slices of rhubarb mostly left intact.
5. Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 8 scones.
6. Arrange scones on an ungreased cookie sheet and bake about 20 minutes or until lightly brown on top.
Note - The scones can be made through step 5 and either refrigerated for up to 2 days or frozen for future baking. If you freeze the scones, separate them with sheets of parchment paper for easy baking.
That expressions means "Stop taking photos."