Poppy Seed Scones with Rhubarb Jam

Weekend Cooking

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

Poppy Seed Scone with Rhubarb Jam

Poppy Seed Scone with Rhubarb Jam

Weekend Cooking is a great meme, and it inspires me to try out some new things! Last week, two recipes were posted that sounds great to me, and I decided to combine them:

  • Poppy Seed Scones by gnoegnoe. Having lived in England, I love scones but I had never tried making them myself. I was already curious about them after seeing gnoegnoe use them in Bento boxes. So, when I saw the recipe last week, I knew I had to try this!
  • Pop tarts with Rhubarb Jam by 990square. I was especially attracted to the rhubarb jam, because I’d seen rhubarb in the shops the other day and I was planning to find a recipe that uses it.

So, together with NumberOneSon, I made the rhubarb jam first. This is very easy to make. While it cooked we prepared the scone dough. This was easy too. Gnoegnoe’s recipe asks for one egg, but her picture of ingredients showed two. Two eggs was exactly right, as our first egg broke on the work surface rather than in the bowl! 🙂

This is what the jam looked like:

Rhubarb Jam

Rhubarb Jam

We used a blender to make it nice and smooth. The jam is not too sweet, which is actually very nice. We had A LOT of jam. Now I have to find a recipe that uses rhubarb jam in large quantities! 🙂

We had enough dough for 10 scones (larger than gnoegnoe makes them). They looked like this:

Poppy Seed Scones

Poppy Seed Scones

You might think they look a little anemic, but that’s what scones look like, in my experience. They tasted just like I expect scones to taste (but now with poppy seeds in!) and we all found them yummy. They are slightly sweet, but a savory filling would work just as well as the rhubarb jam we used.

Thanks, gnoegnoe and 990square for sharing your recipes!

About Leeswammes
I'm owner and editor at bookhelpline.com. In my free time, I read and review books on my two blogs, Leeswammes' Blog and De Boekblogger.

11 Responses to Poppy Seed Scones with Rhubarb Jam

  1. JoAnn says:

    What a good idea to do a post about recipes found through Weekend Cooking! I’ve tried quite a few, but never seem to get around to writing about them. Your results look delicious!

  2. This looks great!

    You can use some of that rhubarb jam to make a big tart or tarlettes. It’s really great baked in a crust! Or, you could just eat it…I think I’ve had it one everything these past few weeks !

  3. Margot says:

    Very creative of you to combine two recipes into one special treat. And all under the Weekend Cooking umbrella. Good for you.

  4. gnoegnoe says:

    How cool that you did that & that it was a great success! I started making the rhubarb jam for pop-tarts on Thursday (your picture on the stove could have been mine LOL) but when I wanted to pull the puff pastry from the fridge I had one 1 leaf left! 😦

    The rhubarb jelly tastes great though — and that’s a compliment coming from someone who once hated rhubarb 😉

    • leeswammes says:

      How nice that you also made the rhubarb jam! I was never a great fan of rhubarb either but this jam is really nice. I hope you get round to making the pop-tarts! Otherwise, just make some more scones! 🙂

  5. Ooh, both these recipes look great; I like that you experimented (successfully!) with recipes you’ve found on other Weekend Cooking posts.

  6. Vicki says:

    I’ve seen a few recipes lately that call for rhubarb. I’ll have to try some of them. The jam and scones both look good.

  7. Josette says:

    Looking at the scones and jam is making me hungry! I’ve never tried rhubarb jam before…would like to try it some day. 🙂

  8. Esme says:

    What a beautiful blog you have. Thanks for stopping by.

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