Deliciously Simple Rhubarb Scones: Your Perfect Spring and Summer Bake
There’s a special magic that arrives with the longer days of spring and summer. When the sun peeks through the curtains at six in the morning, and the birds begin their boisterous chorus even earlier, my absolute favorite ritual (after a precious hour or two more of sleep, of course!) is to venture downstairs, throw open the kitchen windows, let the fresh air in, brew a pot of coffee, and preheat the oven. This sets the scene for one of life’s simple pleasures: baking a batch of warm, fragrant scones.
Scones, with their buttery texture and slightly crisp exterior, are truly a blank canvas for seasonal delights. They serve as the perfect carbohydrate pedestal upon which to showcase whatever fresh produce the garden or market offers. While berries and other sweet fruits are often the go-to, I find that tart ingredients provide the most delightful contrast to the sweet, tender dough. And it’s an even sweeter deal when those tart treasures come free, perhaps from a generous neighbor’s garden or a wild patch.
