Rhubarb mango scones

Dave maintains that our house was free. It just came with a really expensive rhubarb patch in the alley garden. Given the run-up in value of said rhubarb patch, I guess it behooves me to use it while it’s still in peak form.

Eastern Sky Scones

From “Rhubarb Renaissance,” by Kim Ode, part of the Northern Plate book series about flavors from the land of Bebop-a-Rebop rhubarb pie. The Eastern sky bit refers to the colors found at sunrise, courtesy of rosy rhubarb and bright yellow mango. If you ever have a chance to eat something Kim bakes, know that it falls into the category of treats for which it’s worth sinning.

Ingredients

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cardamom

8 tablespoons cold butter, cut into small chunks

1 cup rhubarb, cut into half-inch pieces

1 cup chopped mango

1 cup heavy cream

Decorative pearl or sanding sugar for garnish, optional

Method

Preheat oven to 450. Line a baking sheet with parchment paper.

Combine dry ingredients. Using a pastry cutter, blend butter into flour mixture until it resembles coarse crumbs. Stir in rhubarb and mango. Add cream and stir just until combined. Turn out onto a lightly floured board (a dough scraper helps) and knead a few times until it forms a workable dough. Pat out into a 9-inch circle. Cut into 8 wedges (again, the dough scraper comes in handy). Transfer to prepared baking sheet. Sprinkle with sugar if desired, and bake for 13 to 15 minutes until light golden brown. Let stand for a few minutes, but serve warm.

Rating: The first bite reminds you that, oh yeah, that’s what rhubarb tastes like. The mango helps keep it moist and adds sweetness. The texture, while not as light as classic scones given the heavy fruit inputs, is still pleasing. Like anything Kim bakes, it’s great. Even if you had to do it yourself.