More About This Recipe
If I listed every single reason I am so happy it’s finally (finally!) spring, it would probably take you all day to read this post.
I’ll spare you my unending list and mention just a few: One, it’s warm and sunny, and two, my favorite vegetables and fruits, like rhubarb, are in season.
These Rhubarb Drop Scones are the perfect way to welcome spring back into your kitchen. They’re fluffy, sweet, buttery and tart, but all of the flavors work together – they don’t overpower each other. You’ll find yourself trying to decide which flavor is most prominent, and you can’t figure it out! It’s harmony in a scone.
I’ve only recently (as in, the past two years) started incorporating rhubarb into my baking repertoire. Aside from rhubarb pie, I wasn’t sure how to use the red, celery-like stuff. But for me, mixing rhubarb into scones is a great way to use the fruit – it’s tart and sort of sweet, which makes for a great combination with the buttery, mild flavor of a scone.
I’ll admit, rhubarb isn’t quite in season out here in the Midwest, which was a bummer (we have to wait until early May, according to the local grocer), so I had to use frozen rhubarb for my recipe. Still, it turned out great. I can’t wait to try this recipe again with fresh fruit, basking in the spring sun that finally (finally!) is coming through my kitchen windows.