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.
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.
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 F 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. if not frozen already freeze them for 10 minutes on the tray. bake about 20 minutes until starting to brown a bit. you can freeze them for a week or two, wrap them tight and then bake them frozen and watch the baking time.