Red Currant Bakery

Macerate the Rhubarb
24 This can be done the night before or anytime up to 30 minutes before making the dough.
25 Rinse your rhubarb and then chop off the ends. Cut the rhubarb into 1" or smaller pieces.
26 Add them to a bowl and toss with 50 grams of sugar. Set aside at room temp if doing it same day, or in the fridge overnight if prepping ahead of time. Stir as needed to keep the rhubarb coated with sugar.
Hibiscus Cream *OPTIONAL*
28 This makes more than you need but it's hard to heat such a small amount of cream. BUT you can use the extra for literally anything!
29 Pour 200 milliliters of cream into a small pot and add in two hibiscus tea bags. I use the tazo passion tea but any tea should work!
30 Heat over medium low until just about to simmer. Stir as needed to keep it from burning.
31 Once hot, turn the heat off and cover with a lid. Leave to steep for 20 minutes.
32 Then, I like to add all the tea into the cream so once it has steeped, tear the bags open and squeeze everything into the cream. The tea softens so it isn't hard in the cream. If you prefer, you can just firmly squeeze the tea bags to get all the color, flavor, and cream out.
33 Pour the cream into a large shallow bowl and place it in the fridge to chill.
34 Once cold add 50 grams of powdered sugar and a 1/4 teaspoon of salt. Whip until medium peaks form.
35 Leave in the fridge until the scones are ready.
Scone Dough
0 In a large mixing bowl, add in the all purpose flour, whole wheat flour, sugar, baking powder, and salt. Whisk to combine.
2 Pour in the heavy cream and vanilla and stir with a fork to just barely combine.
3 Add in the frozen raspberries and rhubarb chunks. If a syrup has formed at the bottom of the rhubarb bowl, don't pour it into the dough, rather just take the pieces of rhubarb out and add them in.
4 Use the fork to quickly toss and cut the dough until mostly combined.
5 Dump the very crumbly dough onto your work surface and kind of pat it together into a 1.5" - 2" tall disk.
6 Wrap the dough in plastic wrap and place it in the freezer for 30 minutes.
Assemble & Bake
10 While the dough freezes. Preheat the oven to 425 F and place a rack in the center.
11 Line a baking sheet with parchment paper and pour 3 tablespoons of heavy cream into a small bowl.
12 Once the scone dough has chilled and the oven is hot, remove the dough from the freezer and unwrap it onto the lined baking sheet.
13 Use a knife or bench scraper to cut the disk into 8 wedges.
14 Brush the tops of the scones with the heavy cream and then sprinkle with the turbinado sugar.
15 Spread the scones out evenly over the baking sheet.
16 Bake in the preheated oven for 15 minutes.
17 Rotate the pan 180 degrees and bake for another 8-10 minutes until golden brown.
18 Once baked, allow them to sit and cool for 5 minutes and then enjoy warm with hibiscus cream.