Light and fluffy, these Rhubarb Chevre Scones celebrate the freshness of the season with tasty Rhubarb and creamy, earthy Chevre Cheese. A new Springtime favorite!
When I was growing up in the MidWest, we didn’t have Starbucks. “Coffee shop” was another name for a diner, where you would get breakfast or lunch to go along with your coffee. And, I’d never even heard of a scone.
So, many years ago, when a career move brought me to Starbucks-land, I had the pleasure of tasting a “latte” – just try pronouncing that, having never seen the word before. But, … Mmmmm! I also couldn’t wait to try one of these lovely fruit- or jam-laden triangular beauties, called “Scones”. (Not to be confused with the British scone, where apparently even in Great Britain, there is much debate over what a scone is and is not. ) But, really, is it pronounced “scawn” or “scone”? Regardless, I was thrilled to be moving to this land of wonderful new experiences, from the stunning natural beauty and the lovely architecture to the incredible foods.
So these Rhubarb Chevre Scones are a celebration of my experiences here in the Pacific Northwest. Abundant rhubarb and luscious goat cheese go into a light and fluffy scone. Does anyone but me think rhubarb and chevre cheese both have a similar earthy flavor note? Discuss.
And, I realize these are not true British Scones, they are American Scones. They have a more fat than a British Scone, and perhaps more sugar. They’re kind of halfway between a biscuit and a cake. But, because of this, these Rhubarb Chevre Scones can be enjoyed plain. But feel free to add butter and jam (or clotted cream) as you wish!
These Rhubarb Chevre Scones are pretty easy to put together. It’s basically a biscuit-type dough, where you gather together the dry ingredients, add the thinly-slice rhubarb, then “cut in” the fats – the butter and the goat cheese – using a pastry cutter, two knives, or your hands. Just divide the butter and goat cheese using your method of choice, until the pieces are the size of peas.
Then, add the liquids, the cream and egg, until a dough forms. Just plop that dough onto a well-floured surface – it is sticky! Then, divide it into two roughly equal parts, forming them each into a circle roughly the size of your hand, 6-8 inches. Cut each circle into 6 scones. Egg wash (or not). Sugar (or not). Bake until golden, about 25 minutes. Cool, and devour.
So go ahead and debate all day the answers to all the queries I posed in this post, including what is a scone and what is a biscuit . But whatever the answers are, I’ll take mine with rhubarb and chevre, thank you very much!
Rhubarb Chèvre Scones
Rhubarb Chevre Scones are light, fluffy, buttery scones, speckled with sliced rhubarb and some earthy flavor from the Chèvre cheese.
Butter them, or top with more Chèvre cheese and/or some jam! These are so good!
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 12 Scones 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: American
- 3 c All-Purpose Flour (or Whole Wheat Pastry Flour)
- 1 T Baking Powder
- 1/2 t Baking Soda
- 1/2 c Granulated Sugar
- 1 t Kosher Salt
- 1/2 c (4 oz., 1 stick) Unsalted Butter, cold
- 4 oz. Goat Cheese, cold
- 3 Stalks Fresh Rhubarb or 2 1/2 – 3 cups Frozen, cut into thin slices (1/4-1/3”)
- 1 1/4 c Cream (heavy or regular is fine)
- 1 egg, lightly beaten
- (optional) 1 egg, lightly beaten with 1 T water for egg wash
- (optional) 2 T Demarara or Turbinado Sugar, for topping scones
- Preheat oven to 375F (Convection) or 400F (Conventional).
- In a large bowl, whisk together the Flour, Baking Powder, Baking Soda, Sugar and Salt. Mix in the Sliced Rhubarb.
- Slice the butter into small bits and break up the goat cheese into pieces. Using a pastry cutter, 2 knives, or your fingers, cut both into the flour mixture, until the butter pieces are pretty small, about the size of a pea or a bit larger.
- In a small bowl or a large measuring cup, combine the cream and the egg.
- Pour the cream/egg mixture slowly into the flour mixture and combine with a spoon, mixing until a sticky dough forms.
- Pour the dough out onto a well floured surface. Divide the dough in half and form each half into a 6-8” disk, roughly 1” thick. The disks were about the size of my hand, fingers stretched out.
- Cut each disk into 6 pieces. Place each piece onto a baking sheet that is either sprayed or lined with parchment. If desired, brush with egg wash and/or sprinkle with Turbinado Sugar.
- Bake 25 minutes until tops are golden and a bit craggy.
- Cool Scones on a wire rack or serve warm, as desired. Feel free to butter or spread jam or more Chèvre cheese if you like!
Keywords: Rhubarb, Scones, Chèvre, Brunch