Want to make these mini rhubarb scones? Scroll to find my recipe for homemade rhubarb scones below.
On the list of things I’ve learned about myself this year, at the ripe old age of 33, I’m adding “loves to weed other people’s gardens.” Yes, you read that right. Let me explain. I’m pretty OCD about certain things, but when it comes to keeping a neat and tidy house, I fail miserably, and that honestly bothers me more than I care to admit. I wish I were a person with an “I’m messy, don’t care!” kind of attitude, or better yet, a neat freak who actually follows through and is always neat, but I’m neither. I like to blame entropy and the second law of Thermodynamics for those moments when my apartment tends to look like a bomb went off. That law can roughly be summarized as follows: entropy of the universe increases without an input of energy. In other words, without a serious amount of effort on my part every single day, my apartment tends towards disorder. Sure, at the heart of it all, there’s an order, but because I have so much stuff, overall, it’s chaos.
Now back to me weeding other people’s gardens. When I look at your garden, I will want to weed it. Why? Because it’s not my garden therefore automatically, weeding your garden seems much easier and more manageable than weeding my (fictional) garden. I look at your garden and I see patches where I could get a lot of weeds pulled and cleared out within a short timeframe. I can work on it in sections, and there’s no real consequences if I fail because it’s not my garden. Automatically, the stress of the situation is lifted. I can just weed and be helpful, and so I do, like a weed-removing machine. I can weed for hours until there’s no more sunlight to guide me at which point, I am forced to walk away. Weeding is the most satisfying job for me because I can transform a seemingly messy garden plot and unveil the rows of plants that you worked so hard to grow. The garden practically sparkles and the sense of accomplishment I’m left with makes me smile. It feels good. And even though my weeding is not totally perfect, I think my efforts help a lot, and I know next time, the task of weeding will be that much easier because I removed the bulk of the problem. See, I wasn’t lying when I said I liked to weed. Maybe I should quit all the baking and just become a gardner. Except, I’m not very good at growing plants and keeping them alive. Maybe I could become a professional weeder. What do you think?
So these little rhubarb scones have nothing to do with weeding, except that as I helped weed my friend’s community garden plot, I noticed the neighbouring plot has a MASSIVE rhubarb plant and I really want to steal from them so I can make all the best rhubarb recipes. I bet the guy wouldn’t even notice because the rhubarb is so tall and full. Of course, I have not stollen any rhubarb from the community garden because that seems rather anti-community. Unless I left him a note… that might make it okay to steal rhubarb, right? This rhubarb came from my parents’ garden at the cottage. I weeded their garden a few weeks ago and took home some rhubarb. Anyways, I had a craving for something simple with a little rhubarb and so I made these rhubarb scones with a similar ratio to the 1-2-3 biscuits, but these are basically rhubarb scones, really. I made them small because I didn’t want to make big hunks of scone or biscuits that take up half the plate. I just wanted something a little daintier that could be dipped into some lightly-sweetened vanilla whipped cream with a cup of tea. A lovely post-weeding treat.
Mini rhubarb scones
Make these mini rhubarb scones and serve them with whipped cream and a jar of homemade rhubarb jam.
Mini rhubarb scones
These mini rhubarb scones are tiny buttery biscuits with rhubarb in them!
- 94 grams whole wheat flour 3/4 cup
- 94 grams all-purpose flour 3/4 cup
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 50 grams granulated sugar 1/4 cup
- 77 grams unsalted butter 1/3 cup, cold, diced
- 100 grams fresh rhubarb 3/4 cup or ~1.5 stalks, sliced
- 125 mL milk 1/2 cup, plus more for brushing on the biscuits before baking
- 1/2 tsp vanilla
- Turbinado for sprinkling
- Preheat the oven to 400ºF. Line a couple baking sheets with parchment paper.
- Mix all the dry ingredients (the first 5 on the list) together in a large bowl.
- Drop in the butter and work it in with your hands until you get a coarse crumb. Stir in the rhubarb.
- Add the milk and vanilla, and mix it in with a fork.
- Drop the dough onto a floured work surface (it is a sticky dough so use a fair bit of flour).
- Roll to about 3/4" thick and cut with 2 1/4" cookie cutters.
Transfer the scones to the baking sheets. You can press the scraps together gently to make a few extras and use up all the dough.
Brush the scones with a little milk and sprinkle with turbinado.
- Bake for about 20 minutes until the bottoms begin to turn nice and golden. Let cool before serving with a little whipped cream.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University.