Half a Soul | Rhubarb Crumble Scones
“Ever since she was cursed by a faerie, Theodora Ettings has had no sense of fear or embarrassment - a condition which makes her prone to accidental scandal. Dora hopes to be a quiet, sensible wallflower during the London Season - but when the strange, handsome and utterly uncouth Lord Sorcier discovers her condition, she is instead drawn into dangerous and peculiar faerie affairs.”
I could not think of a more suitable recipe for a regency romance than a tea time scone. These Rhubarb Crumble Scones are just as untraditional as the characters themselves and fit their personalities perfectly. The sweet crumble topping balances out the tartness of the rhubarb, just like Dora’s quiet sweetness helps to calm Elias’s sour moods.
Lightly sweetened, these scones are delicious served the traditional way, smothered in clotted cream with a dollop of jam (or the other way around, as is the great British debate). Even a furious Lord Sorcier wouldn’t be able to resist nabbing one of these on his way out the door.
Rhubarb Crumble Scones
Makes: 8
Scone Ingredients
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
pinch salt
6 tablespoons cold, unsalted butter
1 cup diced rhubarb
1 tablespoon brown sugar
1 tablespoon flour
1 egg
1/2 cup milk
1 teaspoon vanilla
Streusel Topping
1/3 cup flour
1/4 cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons softened butter
Instructions
Stir together flour, sugar, baking powder and salt. Grate butter over and toss with fingers to coat in flour. In a separate bowl, mix rhubarb with brown sugar and 1 tablespoon flour. Toss evenly with flour and butter. Whisk together egg, milk, and vanilla. Pour over dry ingredients. Stir until evenly moistened and then gather together with hands and knead a few times just until it holds together in a ball. Flatten to 1 inch thick on a lightly floured surface or parchment paper.
Mix together streusel ingredients until butter is fully incorporated and mixture clumps together when pressed. If needed, brush the top of the scones with a bit of milk to help it adhere. Sprinkle over the top of the scones, clumping it up into small pieces as you go. Press gently into the top of the scones and then cut into 8 wedges or circles.
Bake at 400F for 20-25 minutes, until bottoms are golden brown. Let cool at least 10 minutes before serving.
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.