Rhubarb Meyer Lemon Scones
I have a wonderful friend named Linda who happens to have a Meyer lemon tree in her yard, and who very generously shares them with me. When she brought a bag to choir a few weeks ago, I was thinking of making scones out of them. Then I decided to combine with something else I love: rhubarb. Meyer lemons are a cross between a lemon and a mandarin orange, so they’re sweeter than a normal lemon. They also have a thinner and less bitter peel, which has a nice floral aroma that went really well with the rhubarb. I based these scones on a recipe from Baking Bites, but added a filling of the rhubarb, which I just stewed with a bit of sugar until it was falling apart.
Rhubarb Meyer Lemon Scones
Adapted from Baking Bites
3 sticks rhubarb, sliced
2 T + 1/4 c sugar, divided
2 c all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2 t Meyer lemon zest
1/2 cup butter, cold
~1/2 c Meyer lemon juice
1/4 c cream (optional)
Coarse sugar (optional)
In a small saucepan, sprinkle the rhubarb with about 2 T sugar, or to taste. (How much sugar you want will also depend on how tart your rhubarb is.) Add a couple teaspoons of water. Bring to a simmer and cook, stirring occasionally, until the rhubarb is falling apart. Let it continue to cook on very low heat to get out as much of the water as possible so the scones won’t be too mushy. When it seems pretty thick, remove from the heat and allow to cool.
Meanwhile, preheat oven to 400 F. Mix the flour, baking powder, baking soda, salt, sugar, and zest. Dice the butter and cut it into the dry ingredients, but not too evenly. You want some bigg-ish (pea-size) pieces to remain to make the scones a little flaky. Stir in the juice with a fork, a little at a time, until the dough just comes together.
Divide the dough into two balls. Press both halves into discs about 1/2 ” thick. Place one disc on a piece of parchment paper. Spread the stewed rhubarb on top of this disc, not quite to the very edge. Place the other disc on top and press together a bit at the edges to seal the two together. If it doesn’t seal too well, don’t worry; it will when it cooks. Cut into six or eight wedges and spread apart slightly. Optionally, brush with cream and sprinkle with turbinado sugar.
Bake at 400 F until golden brown, about 20 minutes.
