Nothing says spring like the bright tangy flavours of lemon and rhubarb, so why not combine them in this simple recipe? The white chocolate drizzle adds the right amount of sweetness to offset that tang!
MAKES: 8 scones
PREP TIME: 15 minutes
BAKE TIME: 15 minutes
INGREDIENTS
- 2 cups (500 mL) all-purpose flour (extra for dusting work surface)
- 2-1/2 tsp (12.5 mL) baking powder
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) lemon zest
- 1/2 cup (125 mL) cold butter, cut into 1-inch pieces
- 1/2 cup (125 mL) milk
- 1 egg, lightly beaten
- 1/2 cup (125 mL) rhubarb, finely chopped
- 4 oz chopped white chocolate, melted
PREPARATION
Adjust oven rack to middle position and heat oven to 425 F. Line baking sheet with parchment paper.
Pulse flour, baking powder, sugar and lemon zest in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in centre.
In small bowl whisk together milk and egg; pour mixture into the flour well and stir until batter forms moist clumps. Carefully stir in rhubarb.
Transfer dough to lightly-floured work surface and knead gently until dough comes together and is smooth; about 10 seconds. Pat dough into 7-inch circle about 1-inch thick. Using sharp knife, cut circle into 8 wedges.
With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet. Bake until lightly browned and toothpick inserted in centre of scones comes out with a few crumbs attached; about 15 minutes. Transfer scones to wire rack. Drizzle with melted white chocolate.
Serve warm or at room temperature.
Korey’s Tips
Scones on demand: Prepare the flour and butter mixture in the food processor, place in storage container and freeze. For scone assembly, just combine the milk & egg when you are ready to prepare!
To make apple cinnamon scones: Swap out rhubarb with finely-chopped apples and the lemon zest with 2 tsp (10 mL) cinnamon.
Korey Kealey
