Orange Scones with Rhubarb and Cherries

Last week’s CSA share contained four large stalks of rhubarb. I wanted to use them, but not in a pie, crumble or bar. So I adapted a recipe for moist scone, mixing the rhubarb with orange and cherries.

The main flavor in the resulting scone is orange, but the rhubarb gives each bite a little tang and the cherries add a touch of sweetness.

They were delicious — Shane ate six of them in one day.

Orange Scones with Rhubarb and Cherries

2/3 c. milk
1 tsp. vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
2/3 c. sugar
2 1/2 tsps. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. fresh orange zest
1/4 cup (4 Tbsp.) chilled butter, cut into small pieces
2 cups finely chopped rhubarb (about two large stalks)
1/3 cup dried cherries
Cooking spray

Combine milk, vanilla and egg; place in refrigerator until ready to use.

Preheat oven to 425-degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, and orange zest in a food processor. Add butter and pulse until mixture resembles coarse meal. Add milk mixture, and pulse until just until moist. Add rhubarb and cherries and mix by hand thoroughly.

Turn the dough out onto parchment lined baking sheet and, with floured hands, pat dough into an 8-inch circle (dough will be very sticky). Cut dough into 8 wedges but do not separate. Bake for 20 minutes or until browned. Serve warm.

Serves 8.

Categories: Breakfasts, Fruits, Grade Range: A- to A+, Quick Breads, Snacks


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