thanks to m. i found myself with several more pounds of rhubarb! i got to work on another batch of ginger rhubarb jam. and then made scones for a jam vehicle.
this is the most versatile and lovely scone recipe. (julia child, of course)
3 cups of flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 oz cold unsalted butter, cut into pieces
1 cup of buttermilk
lemon zest
preheat the oven to 425f.
combine the flour, sugar, baking powder, baking soda, and salt. cut in the butter til it resembles course meal. add buttermilk, stirring with a fork until a rough dough comes together.
these are great dropped onto a baking sheet (lined with parchment) in small mounds. or roll out the dough to form triangles or other desired shapes.
place on the sheet (leaving an inch or two between them). brush with cream and sprinkle with sugar (or bake naked and glaze later).
bake for 12-15 minutes or until starting to brown.
remove from sheets and cool.
