An Atlantic Adventure & a Recipe for Rhubarb Drop Scones

Well hi there! I hope you’re well. Things around here have been mighty busy. I’ve given the site a smidgen of a makeover, C and I have been mountain biking like crazy people {I even took my first tumble the other day}, and later this week we’re going on a quick trip to the Atlantic. Yep, venturing across the country for a bit of an adventure.

Of course, busy times like this require easy, delicious food. Preferably food that involves rhubarb… these Rhubarb Drop Scones are just the thing to make when you’re short on time, packing up a snack for the road {or to refuel after a tumble on the bicycle}, or if you’re simply a rhubarb fiend like I am.

What’s your favourite thing to do with rhubarb?

Rhubarb Drop Scones
Makes 12

Ingredients:
2 cups thinly sliced rhubarb
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup granulated sugar, plus 2 tablespoons, divided (plus more, for finishing)
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup cold butter
1 cup buttermilk

Instructions:
1. Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

2. In a medium bowl, combine rhubarb, vanilla, and 2 tablespoons sugar; set aside.

3. In a large bowl, whisk flours, remaining ¼ cup sugar, baking powder, baking soda, and salt. Cut in butter (using two knives or your fingers) until the mixture is crumbly. Stir in buttermilk, and then fold in rhubarb mixture.

4. Spoon 12 mounds of the batter on to the parchment-lined sheet at least 2 inches apart. Sprinkle lightly with sugar, and bake in the preheated oven for about 20 minutes, or until light golden in colour.

5. Transfer the baking sheet to a wire rack and allow the scones to cool completely before storing in an airtight container for up to 4 days.