Report No. 6 - Flour on my growler
Rootwood Report No. 6 - Flour on my growler
Anyone who has been around Rootwood the past few years might have learned that we like to bake. Sometimes we follow recipes ( >5%), but most of the time we improvise. It can’t be helped! For us, recipes are just there to provide a starting point, and are subject to what’s on hand in the pantry or what’s fresh from the garden or orchard.
We often integrate cider, usually as a substitution for water or milk when baking. There’s almost always a growler of cider waiting in the fridge for such occasions. This time, a bundle of freshly harvested rhubarb stalks from a family friend inspired a cool spring Sunday bake session. In true fashion, we rustled up some candied ginger to add as well as a dose of Harvest Series hard cider for good measure.
Rhubarb & Ginger cider scones
Ingredients
2 1/2 C Flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
3 tablespoons finely chopped candied ginger
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh rhubarb, (3-4 stalks)
1/2 cup half-and-half
1/4 cup semi-sweet hard cider
1 teaspoon vanilla extract
Coarse sugar
Directions
Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb and ginger; toss to coat.
In another bowl, whisk half & half, cider and vanilla; stir into crumb mixture just until moistened.
Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
Adapted from Taste of Home’s Rhubarb Scones.
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This post is coming in from me (Anna) as part of our Rootwood Report series. As a designer, I lurk behind the scenes in my natural (virtual) habitat most days working on branding projects and all things visual for Rootwood Cider. In addition to occasional shifts in the taproom, I enjoy being a part of the cider tasting panel and am willing to test ciders in both baking and cooking experiments.
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Since we aren’t able to serve you in the taproom with the same face-to-face interactions, we’ve come up with a new way to feature cider-centric experiences, pairing suggestions, tasting notes, and recipes from our staff, family, and friends.
Flour on my growler
Rhubarb ginger cider scones
Anna & James picking Harrison apples