It's a rhubarb frenzy around our house while the prices are still low and so far I've made jam, pie, shrub, and tea bread. I thought, why not make some scones and curd too! I'm pretty happy with the base scone recipe I've been using for other versions like the Meyer Lemon Curd and Whole Grain Blueberry - this is just a slight adaptation to use vanilla sheep milk yogurt and added rhubarb pieces.
For the curd, I used my Meyer Lemon Curd recipe as a base but pumped up the amount of juice to up the rhubarb flavor. I also added more sugar since I was looking for a sweeter curd rather than a tarter version. For the rhubarb juice, I opted to boil down about 5 stalks of rhubarb since my research on the interwebs informed this would probably give me a sweeter and less tart version than simply running the stalks through my juicer.
Speaking of rhubarb, while I was searching for more ideas on what to make with rhubarb I came across this nerdy Star Trek recipe for Aaktay, or Klingon Steamed Bread. So I'll have to try adapting it to be gluten free sometime while rhubarb is still in season. Anyone have a suggestion on what I could substitute for "all-bran cereal"? I was thinking brown rice flakes perhaps.
Alright that's enough nerdy recipe talk, on to the scones and curd!
Rhubarb & Vanilla Yogurt Scones
280 grams all purpose gluten free flour
100 grams almond flour
1/3 cup sugar
2 tsp cream of tartar
1 tsp baking soda
6 oz vanilla sheep milk yogurt
1/2 cup cold butter
1 cup rhubarb (140 grams), chopped into 1/4 inch pieces (about 1 large stalk)
Preheat the oven to 400 degrees and grease a scone pan.
In the bowl of a stand mixer (or large bowl) combine the dry ingredients and whisk together.
In a small bowl combine the yogurt and eggs and whisk together. Set aside.
Cut the butter into small 1/2 inch squares and add to the stand mixer bowl.
Using the paddle attachment, mix the cold butter and the dry ingredients until they resemble small crumbles.
Add the wet ingredients and mix together.
Fold in the rhubarb pieces.
Drop the dough into your scone pan. (I used a mini scone pan and put about 2 heaping tablespoons of dough into each triangle.)
Bake for about 15-20 minutes or until the edges and tops of the scone have browned.
Allow to cool for at least 20 minutes before removing from pan.
Makes about 16 mini scones.
Whisk the egg yolks and and sugar together in a small saucepan.
Add the juice and salt and whisk to combine.
Heat on medium low, stirring constantly with a silicone whisk until the mixture begins to thicken - about 5-7 minutes.
Carefully pour the mixture into your prefered storage jar - I like Weck. Allow to cool and chill completly before enjoying.
Makes enough to fill a 19.6 oz Weck Jar.
Tip: One of the best things about curd? You end up with a whole bunch of left over egg whites that could be used to make a delicious angel food cake!