Stuffed Rhubarb Scones

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I am lucky enough to have four huge rhubarb patches here on the farm. In the last two days I have been taking care of them with my fathers instructions and excellent guidance.  I am learning about the right fertilizer and manure to use so my rhubarb will become those large beautiful plants we all love.

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I was excited when I opened my Food Bloggers of Canada e-mail and read about the rhubarb recipe round-up.  But there was one problem, my rhubarb was weeks away from being ready to enjoy.  I couldnt use my frozen stash from last year since I had sadly lost it when my freezer blew. I had a brainwave when I was searching for an ingredient the other day. Last year I had tested dehydration on rhubarb, I was going to use it in my oatmeal or throw them into some muffins to see what they were like. I had yet to do either. Soooo now is my chance to see how dehydrated rhubarb will perform in my baking.

 

Rhubarb plant Last Year

Rhubarb plant Last Year

Giant Rhubarb Leaves

Giant Rhubarb Leaves

Ruby Red Stalks

Ruby Red Stalks

Rhubarb Stalks

Rhubarb Stalks

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Dehydrating Rhubarb

Dehydrating Rhubarb

Dehydrated Rhubarb

Dehydrated Rhubarb

STUFFED RHUBARB/ PINK LEMONADE SCONES with Goat Cheese

INGREDIENTS

1/3 cup dehydrated rhubarb

1/4 pink lemonade

1 tablespoon sloe-gin

1 cup spelt flour

1 cup all-purpose flour

1 tablespoon baking soda

1/2 teaspoon salt

4 tablespoon lavender sugar

1/3 cup unsalted chilled butter (cut into cubes)

3oz goat cheese (chevre) I use Cestbon Cheese

1/2 – 3/4 cup heavy cream

1/3 cup rhubarb jam ( I used my homemade rhubarb-honey lavender jam I had made last summer) but feel free to use any jam you wish

1 tablespoon cream (for topping prior to baking)

1 tablespoon lavender sugar (for topping prior to baking)

ICING

1 cup icing sugar

1 1/2 tablespoon pink lemonade

1/2 tablespoon sloe-gin

INSTRUCTIONS

heat oven to 400/line baking sheet with parchment paper

1) place dried rhubarb in a small bowl and add the pink lemonade and gin and let sit overnight in fridge

**NOTE** can easily substitute fresh rhubarb/wash-and cut into small slices

2) in a large bowl add flours, baking soda, salt and sugar: mix with a whisk

3) add cubed chilled butter to flour mixture and blend in with your hands/ you want butter mixed in to be slightly larger then pea size

(DO NOT OVER MIX)

4) add 1/2 cup of cream to flour-butter mixture until dough comes together-if still too dry add balance 1/4 cup of cream

(DO NOT OVER MIX)

5) blend in goat cheese untill just mixed-ok if lumps within dough

6) roll out dough on floured surface: try to get a rectangle with dough being 1/2 thick

7) spread rhubarb jam along half of dough

8) drain rhubarb and sprinkle on top of jam

9) fold over dough so jam side is covered and press sides to seal

10) cut into 6 equal squares

11) brush with cream and sprinkle with coarse sugar

12) bake for 15-20 min or until brown around bottom edges

13) let sit on pan for 10min then remove to wire rack to cool

14) when completely cooled you can drizzle icing or leave plain

Soaking dehydrated rhubarb

Soaking dehydrated rhubarb

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ICING-INSTRUCTIONS

1) place icing sugar in medium sized bowl

2) slowly add pink lemonade and sloe-gin and mix thoroughly- consistency should be runny but still hold its shape: if too thick add more lemonade if too thin add more icing sugar

3) slowly drizzle icing over scones in a zig-zag motion

4) let icing set for 15-20 min

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If I were to make these again I would adjust how I formed scones. The fold-over method with entire dough did not work, most of the rhubarb jam spilled out of scone.  I think it would be better to cut each individual scone then spread jam and seal on all sides.  Even though a lot of the jam came out of scone while cooking, these were still delicious!  The dehydrated rhubarb was great, I think the soaking overnight made a difference.  The added goat cheese in these scones make them extremely moist and tender.

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