I have been waiting two years for this very moment. While that may sound a little dramatic, anyone that has started growing their own rhubarb is bobbing their head in agreement. I finally got around to planting a rhubarb last year, even though we have been in our current house for 5 years now. The first year that you plant rhubarb you are supposed to leave it alone. Oh, that is hard when you are a rhubarb lover. Watching the plant grow, the rose-hued green stalks taunting you with their tart deliciousness all summer long.
I resisted, and bought my rhubarb last summer at the local farmers markets, satisfying my sweet tooth with other gardener’s delights.
But not this year.
This year, thanks to resisting the temptation to harvest the first year stalks of rhubarb, I have a monster of a rhubarb. I’m going to even try to split it this year as well so that next year I have two plants going.
And the first order of business this year was rhubarb scones.
Now here’s where I’m going to be honest : for me there is always something missing in plain rhubarb scones. Sure, coarse sanding sugar adds some sweetness to the top of the scone, but I always find that there are bites of scone that aren’t that perfect balance of sweet and sour that only rhubarb seems to bring to a baked good. If you’re left with a piece without that coarse sugar, it’s too tart. And if we are going to sit down and enjoy a decadent scone, I want every bite to be perfect.
My answer to that rhubarb scone problem is sweetened coconut. My answer to a lot of rhubarb questions is actually coconut, the combination being very old-fashioned but not that popular it seems.
These scones are perfect. While you can definitely add sanding sugar to the top, you don’t have to to save the scones, which is exactly what I was aiming for here.
Even if you aren’t a coconut fan – and Mike isn’t- these are not very coconut flavoured at all. It’s not the main flavour, as Mike really enjoyed these scones and didn’t even mention the coconut.
Happy baking everyone!
All hail the rhubarb! These rhubarb scones are made even more delicious with the addition of some sweetened coconut.
- 1 cup of sour cream
- 1 tsp baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup butter cold and cubed
- 11/2 cups of diced rhubarb
- 1/2 cup sweetened shredded coconut
- 1 egg
- Pre-heat your oven to 350 degrees F.
- Combine the sour cream and the baking soda in a separate bowl and set aside.
- Place the flour, sugar, baking powder and salt together in a large bowl OR in the bowl that attaches to a stand mixer. Whisk together or use the paddle attachment in the stand mixer to fluff it up.
- Place the butter into the flour mixture and either cut in with a pastry blender OR use the mixer. I have started using my mixer and will NEVER go back!!
- Once the butter is cut in and there are chunks the size of peas,beat the egg and pour into the sour cram mixture. Combine.
- Pour the egg and sour cream mixture into the flour. Combine until just moistened. Add in the rhubarb and the coconut, mix until just combined.
- On a lightly floured surface, roll the dough into a log then cut into three disks.
- Place each disk flat and flatten into a circle that’s an inch thick and around 4-5 inches wide. Cut each circle into 6 equal triangles.
- Place scones on a parchment lined backing sheet ( I fit 9 to a sheet and bake them all up at once) and bake in the oven for 20-25 minutes until nicely browned.
- Remove and cool slightly, then enjoy!
- Serving Size: 18
Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.