These are scones for the person who can’t be bothered to make cute little triangles. Simply roll the dough out flat, smear on the fruit, roll and bake. And, what do you get for being this lazy? Gorgeous swirls in a tender crumb. Not bad, eh?
This scone recipe is adapted from the Macrina Bakery Almond-Cherry Scone recipe. This has to be one of my favorite cookbooks… and it’s coming out this fall in paperback! Amazon currently has pre-orders on sale for only $12.97 (about $7 off). The hardback edition is also on sale for $19 (from $30!)
Rhubarb Scone Cake
3 to 4 stalks of rhubarb, trimmed and washed (but not peeled) and slice to 1/4 inch
2 T sugar
2 T lemon juice
1 1/2 cup flour (plus a bit more for kneading)
1/4 cup cane sugar
1 t baking powder
1/2 t baking soda
5 T cold unsalted butter
1 t vanilla
Start by making the rhubarb mash. Heat rhubarb, lemon juice and sugar of low heat until the rhubarb has broken down, about 20 to 30 minutes, stirring occasionally. Remove from heat.
Preheat oven to 350F.
Sift the flour, baking powder, baking soda and sugar into a medium bowl. Using a pastry knife, cut the butter into the flour mixture until it looks like very course crumbs. In a separate small bowl, beat the egg and vanilla until light. Add to the flour mixture and stir with a fork until almost all combined. Then, use your fingertips to form the dough into a ball. Kneed on a floured surface for about 3 minutes, folding the dough over itself and turning 1/4 turn after each fold. Let the dough rest for about 5 minutes. Then, roll out into a rectangle, about 6×10. Spread a thin layer of the rhubarb over the dough. Then roll into a log from one of the 6 inch sides. Pinch ends and seam to seal.
Place the roll on parchment, seal side down. Bake until golden brown on top, 25 to 35 minutes. Let cool for about 10 minutes. Dust with powdered sugar, and slice at an angle to serve.