Rosemary Rhubarb Sourdough Scones

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Who would have thought rosemary and rhubarb would go together?

(That's what you're thinking, isn't it? 👀)

Well, I am here to testify that these scones have quickly become my favorite sourdough scone. The tartness of the fresh rhubarb pairs perfectly with the subtle savory flavor of the dried rosemary.

Ready to be the star of the potluck? Your friends & family will be coming back for more!

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Options for Preparing the Rhubarb

There are two main ways for preparing the rhubarb for these scones (and they're both simple).

1. Cooked (sautéed) - If you like more flavor, and less "tartness," this option is for you. Chop the fresh rhubarb and sauté in a little butter and refrigerate until fully cooled before adding to your scone mix.

2. Raw - If you like a tart edge, this is for you! I personally like this option. Simply use chopped, raw rhubarb in this recipe. Easy too!

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Sourdough Discard (or active)

This recipe is perfect for the sourdough starter that's been sitting in your fridge for eons! But you can also use active starter if that's all you have.

Note: if you're using discard, be sure to pour off any "hooch" (the grey liquid on top) before adding it to your recipe!

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ROSEMARY RHUBARB SOURDOUGH SCONES

Scone Ingredients:

• 2 1/4 cups unbleached, all-purpose wheat flour

• 1 TB. baking powder

• 1/2 tsp. pink Himalayan salt

• 1/2 cup. organic cane sugar

• 1/2 cup frozen butter (cubed or shredded)

• 2/3 cup sourdough discard

• 1/2 cup whole milk

• 1 tsp. vanilla extract

• 1 tsp. dried rosemary

• 2/3 cup chopped rhubarb (see how to prepare)

Glaze Ingredients (optional):

• 2 TB. whole milk

• 1 cup powdered sugar

Instructions:

1. Preheat oven to 400ºF.

2. Chop fresh, raw rhubarb and set aside (optional: if going the sauté route, be sure to cook ahead of time and refrigerate rhubarb so it's cold before adding to the scone mixture.)

3. Combine the flour, baking powder, salt, and sugar in a medium sized bowl.

4. Shred or cube the frozen butter (the smaller the pieces, the flakier the scone) and add to the dry mixture. Gently mix with your hands until the butter resembles pea-sized crumbs.

5. In a separate bowl, combine the sourdough discard, milk, vanilla extract, and dried rosemary. Mix with a spoon or spatula until smooth. Add to dry mixture and gently combine with hands until the dough starts to come together.

6. Add the rhubarb and continue to mix (note: be GENTLE. the more your mix, the less flaky the scone will be).

7. Form the scone dough into a plate-sized disc (approx. 8" in diameter and 1.5" thick) and pat together with your hands. (Optional: wrap in plastic wrap and freeze for longer storage.)

8. Cut into 8 pie pieces and space apart on a cooking sheet (parchment paper preferred). Brush whole milk on each scone before baking for a crispy shine.

9. Bake @ 400°F for 18-22 min or until the edges are slightly golden.

10. While the scones are baking, whisk together the powdered sugar and milk for the glaze.

11. Let scones cool before drizzling the sugar glaze over each scone.

Enjoy!