We've harvested lots of rhubarb this season. I've been canning rhubarb and freezing it as it comes in. While I've made rhubarb Jell-o (sounds crazy but it's good) and Ed's made a most delicious but tedious rhubarb cake, it's time to start using what we've put up so that come spring, we can harvest again.
I've gotten into making scones lately. I've made raisin scones, strawberry scones, ham and cheese scones, and zucchini and cheese scones. The latest edition to my collection is rhubarb honey scones.
I use the same base recipe (a plain slightly sweet scone recipe) and adjust it as necessary depending on whether I'm going for savory or semi-sweet.
The rhubarb scones were made by substituting honey for sugar (now that we'll have lots of "home grown" honey, it's time to eliminate the usage of white cane sugar as much as possible). I made a one to one substitution of honey to sugar even though honey is wetter than white cane sugar; luckily, it worked out just fine. My guess is that because the scone recipe in general doesn't call for much sugar (1/2 cup to be precise to 2 cups of flour), doing a one to one substitution doesn't have a big impact.
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