Wednesday, 16 April 2014

Vanilla glazed rhubarb oatmeal scones

I usually begin my weekend morning by browsing all the blogs I follow. The other week, I stumbled upon a yummy looking Rhubarb Roly Poly recipe from The English Kitchen. Although I had promised myself I wouldn't bake anything that weekend, the recipe got me thinking of the first stalks of rhubarb out there in the garden. However, I felt I didn't want to wait for dessert but wanted something immediately, so I googled rhubarb scones and came across this delicious sounding recipe for Vanilla glazed rhubarb oatmeal scones on the Kitchen Daily blog. I took a liking to the recipe as you can almost convince yourself they are a healthy sort of treat with the oatmeal and whole wheat flour. Well, at least I can, as I'm very good at self deception. So there I was, on a Sunday morning with fresh warm scones by 8.30 in the morning. Good thing our garden faces out to fields. Our neighbours would have thought I was stark raving mad if they had seen me out there in the garden in my pink monkey robe and knife in hand, bending down over the rhubarb plant at 7.30 in the morning. But when a craving hits, a girl's gotta do what a girl's gotta do. 

I have used the recipe almost unaltered, although I did halve it as 16 fresh scones in my kitchen on a Sunday morning didn't seem like the safest of prospects.

Vanilla glazed rhubarb oatmeal scones (makes 8, recipe from the Kitchen Daily blog):
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup oats (not the quick cooking type)
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
170 g butter, cubed
1/4 cup buttermilk (I made my own by adding a splash of vinegar into regular milk)
1/2 tsp vanilla extract
2 eggs
1 cup chopped rhubarb
1 egg for egg wash and caster sugar for sprinkling on top

1/2 cup icing sugar
2 1/2 tbsp milk
1/4 tsp vanilla paste

The howto:
Preheat oven to 200 degrees C (400 degrees F). Mix the flour, oats, baking powder, sugar and salt in a bow. Add the cubed cold butter and using your fingers, crumble everything together until the texture of coarse sand. In another bowl, mix the buttermilk, vanilla and egg, and add to the flour and butter mixture. Mix just enough to bring the dough together. Add the rhubarb. Pat the dough to form a rectangle about 1 inch (2.5 cm) thick. Cut into eight pieces (first into four pieces once length- and once widthwise and then across the diagonals so you get eight triangles). Place triangles on a parchment paper lined baking sheet, and brush with egg. Sprinkle caster sugar on top. Bake for 20-22 minutes until baked and golden brown. Let cool for a few minutes on a wire rack.

While the scones are cooling, mix together the ingredients for the glaze and drizzle onto the scones. You can adjust the proportion of icing sugar to milk depending on how thick you like your glaze. Serve while still warm with a cup of tea or coffee. 

The verdict:
These scones were a perfect treat for a Sunday morning as well as a perfect way to enjoy the first crop of rhubarb this spring. The rhubarb stalks were still thin and tender and really tangy. The scones were wonderfully crumbly inside with a crisp crust formed by the sugar and egg wash. The combination of the sweet vanilla glaze and sour rhubarb was perfect. Also, the oats and whole wheat flour give them a rougher texture than regular scones, along with loads more flavour. Not a completely innocent treat with all that butter, but a great way to treat yourself on a lazy weekend morning.

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