Tender scones filled with fresh tart rhubarb and scented with vanilla bean and orange zest make a great accompaniment to a spring morning and a cup of coffee or tea.
One thing I am going to miss dearly about our house in Salt Lake City is all of the fun stuff that grows in the backyard— grapes, raspberries, herbs, garlic and rhubarb. To name a few. (I won’t miss the weeds.)
Thankfully, spring came early this year and my rhubarb plants are already up and begging to be baked with. So how could I say no?
So often I pair rhubarb with another fruit like raspberries or strawberries, but for this particular recipe I decided to let it fly solo. These scones are packed with tart rhubarb flavor, which is balanced nicely with a little sugar in the dough and a quick icing for the tops.
They say breakfast and dessert all at the same time (which is my favorite), and taste like spring.
The scones are best enjoyed in the quiet hours of the morning, while the bright sunshine spills through the windows. Coffee or tea optional, but recommended.
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream by Climbing Grier Mountain
Healthy Key Lime Pie Smoothie by Bless This Mess
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Asparagus with Chive Vinaigrette by Project Domestication
Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries by Floating Kitchen
Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks