Rhubarb and Raspberry Scone

Rhubarb and Raspberry Scone Photo:Lindsay

Have you ever been to a coffee shop and seen the rack of freshly baked scones only to think: “there’s no way I could make those?” Then you know exactly how I felt last week.

I was at Marigold Kitchen having breakfast before venturing out into the Wednesday farmer’s market, and their baked scones were calling to me.  While peach and blueberry are great flavors, I don’t have either ingredient available local or preserved from last seasons harvest.

What I did have was rhubarb from Country Line Plant’s and Produce and frozen fall raspberries.  With that as my base, and access to Cook’s Illustrated’s website, I had what I needed to make some flaky Rhubarb Raspberry Scones.

The recipe from Cook’s is unfortunately hidden behind their subscription service, but I guess I can’t hold it against them for charging for all of the great work they do.  If you are not familiar with Cook’s, I’d definitely recommend checking them out.  They have thoroughly researched recipes, product reviews, and technique demonstrations.

For their scone recipe, they recommend frozen shredded butter, keeping all the liquids cold, and kneading as little as possible.

The naturally moisture filled rhubarb and raspberry mixture made for a slightly less aesthetically pleasing pastry, but the taste was out of this world.

In an effort to emulate the frosting on the Marigold Kitchen scones, I made a raspberry cream frosting for mine, but when I sampled them, it was clear they didn’t need it as they were plenty sweet enough.  Next time just a sprinkle of sugar will be fine.

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