Rhubarb Jam Cream Scones

Inevitably when my rhubarb bush grows as tall as me, I start a frenzied attempt to use up as much as possible before it goes to seed. In years past, I’ve made cakes and crisps, muffins and simple syrup for cocktails or sodas.

But, I’ve never made a rhubarb scone. Until now.

Scones are a family favorite at my house and honestly, I can’t believe its taken me this long to put two and two together. I love rhubarb, although I know sometimes it can be a tough ingredient to work with because it’s very tart, woody and sometimes even be a little bitter.

But rhubarb mellows and sweetens in the very best way when cooked down with a little sugar (you can do this by adding granulated sugar or combining the tart fruit with a sweet berry like blueberries or strawberries).

I made a quick little rhubarb jam with just rhubarb, sugar, a little lemon and a touch of vanilla. I didn’t worry about it being perfect, I just let the fruit cook down until it was thick and perfectly sweet. I wanted the earthy tart rhubarb flavor but mellow and sweet. Cooking the fruit down did just what I wanted it to.

While the jam cooled, I whipped up the scone dough. I layered the sweet jam in between the dough halves creating little pockets of jammy goodness in every bite. The result is a tender, flaky scone with rhubarb jam swirled into every nook and crany of the treat. The batch of scones were inhaled in a matter of minutes with pleas to immediately make more.

Of course, you could make this same recipe using store-bought jam and you certainly don’t have to use rhubarb if its not your thing. Personally, I think raspberry or blueberry jam would be a lovely alternative to the rhubarb and I’m already dreaming up what flavor I’m going to use next time.

Rhubarb Jam Cream Scones

• 2 cups all purpose flour

• 1/3 cup granulated sugar

• 1/4 teaspoon baking soda

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup very cold salted butter

• 1 egg

• 1/3 cup whole milk yogurt

• 1/3 cup heavy cream, plus more for brushing

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest

Rhubarb jam

• 3 cups diced rhubarb

• 2/3 cup granulated sugar

• Juice of half a lemon

• 1/4 teaspoon vanilla

• Pinch of kosher salt

• 2 teaspoons cornstarch (optional)

• 2 tablespoons water (optional)

Bring the diced rhubarb and sugar to a simmer in a saucepan, stirring to combine the fruit with the sugar. Once the fruit is gently boiling, add in the lemon zest and pinch of salt. Continue to stir, checking often. Allow the fruit to reduce and thicken, about 15 minutes.

If your jam is thin (or in a bit of a hurry) combine the cornstarch and water in a separate bowl. Pour the cornstarch slurry over the fruit and gently stir to combine. Simmer an additional two minutes and then turn the heat off to the pan. Allow the jam to cool for about five minutes and then stir in the vanilla extract. You can transfer the jam to a glass jar and place in the fridge (without a lid) to cool down.

Preheat oven to 400 degrees.

In a bowl, combine the flour, sugar, baking soda, baking powder, lemon zest and salt. Whisk to combine. Cut the butter into very small squares and add to the flour mixture. Using your hands, work the butter into the flour until pea-size dough pieces form.

In a separate bowl, whisk together the egg, yogurt, heavy cream and vanilla. Add it to the flour mixture, gently stirring with a wood spoon until a dough ball just barely begins to form. Turn the dough out onto a floured surface and knead a few times. Gently form into a ball.

Cut the dough in half. Add about three tablespoons of rhubarb jam on one half and place the other half on top. Pat down and repeat the process one more time.

Shape the dough into a circle and cut into eight wedges. Place on a lined baking sheet and place in the freezer for about 15 minutes.

Brush the top of the scones with heavy cream and a sprinkle of raw or granulated sugar.

Bake for 20 to 22 minutes or until golden on top. Let cool for 5 minutes before serving.