Rhubarb and Rosemary Scones

Rhubarb and rosemary combination is not new to me.  I experimented with these two flavours a couple of years ago when I made Rhubarb and Rosemary Cookies and thought they would make nice scones too. 

I will certainly be making these again, as they really disappeared from my kitchen in a blink of an eye.  The mitts not only belonged to D, but my mother, nephews and nieces and it is upon their request I will be making some more.  I will be making slightly smaller ones this time though.

I've just filled the warm scones here with whipped double cream, but to go that little bit more decadent, you can also make Rosemary infused cream.  Simple really, the way you would make lavender sugar by infusing a sprig or two of lavender in caster sugar, make rosemary sugar.  Then add a teaspoon or two to the whipping cream or even to the scone mixture.  Also had I more rhubarb, I would have made Rhubarb Jam - its on my list this year to make, as my mother loves it!  My mother feeds me loads, I think its time to repay the compliment.

I am sharing some of these lovely Rhubarb and Rosemary Scones with Simona of Briciole. She has the honour of hosting this week's Weekend Herb Blogging #329. This food blogging event now in its 6th year was started by Kalyn of Kalyn's Kitchen and is now co-ordinated by Haalo of Cook (almost)Anything Once. 

Rhubarb and Rosemary Scones

Makes about 14 depending on size of cutter you use.
Ingredients
450g self-raising flour
½ teaspoon salt
2 teaspoons baking powder
100g butter, chopped into little cubes
100g golden caster sugar
160g rhubarb, about a stick chopped into small pieces
1½ teaspoons fresh rosemary, minced
280ml milk
Method
In a large bowl, sift the flour, salt and baking powder. Add the butter to the flour and rub it with your fingertips until it begins to resemble breadcrumbs. Stir in the caster sugar, the rhubarb pieces and rosemary, then gently pour in the milk – be careful as you may not require it all – and knead until the dough comes together. 

Transfer the dough onto a lightly floured surface and roll out the dough to about 1½ inch thick.

Cut out the shapes, re-roll the dough and cut out more circles,until all of the dough has been used.

Lay the scones on a baking sheet that has been sprinkled lightly with plain flour. Bake in oven at gas mark 8/230oc for 12 – 15 minutes or until lightly golden.

Can you smell them?!

Here is the rhubarb growing in my garden , a long way from being edible, but at least its thriving. Up-dated: June 2012: Please follow this link to see Blissfully Scrumptious recipes for Rhubarb and Rosemary Cupcakes and Rhubarb and Rosemary Jelly.