rhubarb tarragon spelt scones

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I am on the tail end of my moment with scones and just starting my next phase of tarragon.  So this is perfect, also because rhubarb – I love you.  Right before Spring started we finally watched Sherlock and then I finally watched The Great British Baking Show, so you could say I have British treats on my mind.  There were a couple of weeks where I was making scones on Sunday and then putting them in the freezer so that Monday morning I would just turn the oven on and pop in a scones or two and wait.  It was a great way to start the week.  It is starting to get hot, air conditioners have been put in the windows, so this might be my last scone Monday.  Sometimes I get the urge to not turn the oven all summer, but maybe we will get some cooler rainy days too because I don’t think I can last without an oven.

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So scones.  And now tarragon.  I saw a recipe for rhubarb tarragon sangria that I was intrigued by in The New Midwestern Table.  And then I saw this.  And was telling Gevork about it, who said he grew up drinking this in the Soviet Union.  So I spent Saturday night doing laundry and running errands and thinking about how I really wanted to make tarragon soda.  However, I was encouraged to try the real deal first, so who wants to go to Brighton Beach?  The tarragon was instead used to make these scones and I am very happy about it!

Tarragon has a licorice flavor by the way.  I think it tastes really nice with the tanginess of the rhubarb and the nuttiness of the spelt.

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Rhubarb Tarragon Spelt Scones

3 stalks of rhubarb, cut into 1 inch chunks

1/4 cup + 3 tbsp sugar

1 1/2 cup all purpose flour

1 cup spelt flour

1 tbsp baking powder

1/2 tsp salt

8 tbsp unsalted butter, cold and cut into small pieces

2 tbsp chopped tarragon

2/3 – 3/4 cup heavy cream

-toss the rhubarb in the 3 tbsp sugar.

-mix the flours with salt and baking powder.  mix the butter into the flour mixture and using a pastry cutter cut the butter until little pea size pieces form.  mix in 1/4 cup sugar and then the rhubarb and tarragon.  slowly add the cream, do 2/3 and add more as needed until you have a dough.  use your hands to combine but don’t knead too much, just until formed together.

-preheat your oven to 425 degrees if making now, or freeze and make later.

-divide the dough into two pieces and make a disc.  cut each disc into 4-6 triangles.  arrange the pieces on a baking tray lined with parchment paper.  bake about 20 minutes until starting to brown a bit.  you can also freeze them for a week or two, wrap them tight and then bake them frozen and watch the baking time.

-jrad