Not sure why these are called Naughty (I adapted the recipe from Food52.com and made it slightly more vegan-ish), but regardless of what you call them, they are damn tasty and ridiculously easy to make. Why haven't I made scones before!? Hummmm....
It was also my first time cooking with rhubarb, and I was surprised and how nicely they sweeten up when baked (don't try to nibble on a raw rhubarb stalk, btw). Threw in some leftover strawberries from the farmers market, and I made myself one batch of some kick ass scones.
To make these a little more vegan-ish, I subbed the cream with "oat cream". I have not seen this company sold in the USA, but in the UK there is a brand called Oatly and they make great dairy alternatives. The oat cream is thick and worked perfectly in the recipe.
Makes apps 10 scones
- 3 stalks rhubarb
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon course sea salt
- 8 tablespoons unsalted butter
- 1/2 cup sugar
- 2/3--3/4 cups oat cream (heavy cream will do if you can't find oat cream).
- Preheat oven to 425
- Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of sugar
- Sift flour, baking powder and salt together in large bowl or bowl
- Cut butter into flour mixture by hand until butter is the size of small peas
- Mix in 1/4 cup of the sugar
- Mix in sliced rhubarb
- Mix in cream until a soft dough forms
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 4-6 scones. Sprinkle with remaining sugar.
- Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.