I used my curd as a summery substitute
for lemon curd in my meringue pie.
The inspiration for this came from the
house we just moved into. The house is
a lovely cottage on the edge of town,
with beautiful trees and plants, including
a thriving patch of rhubarb. Andrena,
my neighbor who owns the house, gave
me the inspiration and history of this
pie: Ruth lived in the house we moved
This recipe is inspired by a dear friend
in a small Irish country village called
Donemana. It’s way out in the hills of
County Tyrone in Northern Ireland,
remote and picturesque. Sharon’s scones
are incredible, and one day there, she
came to my house with a grocery bag
of ingredients and a few small pages
scribbled with recipes. That day, she
taught me to make her famous scones.
Irish scones are very different from
American scones: they are soft, sweet,
and are more like biscuits. No glazes
or icings – just halved fresh out of the
oven with a generous pat of butter, a
thick spread of jam or marmalade, and,
if you’re feeling a bit naughty, a large
dollop of fresh whipped cream. Try these
scones next time you have some friends
over for tea or coffee. They’re simple to
make and difficult to stop eating!
into. She made a simple tart by
slicing rhubarb into a pie shell and
dropping strawberry flavored
gelatin in between the rhubarb.
After baking, it was sweet, tart
and gooey! But she didn’t stop
there. The real showstopper
was a tower of sky-high
meringue that floated like a
sugary cloud atop the tart. It
was Ruth’s father who built the
country cottage back in 1927.
Ruth was a phenomenal baker,
baking regularly until two years
before she died at 97 years old!
It was only fitting to allow her
legacy to inspire this recipe.
3 cups self-raising flour
4 tablespoons sugar
¼ teaspoon cinnamon
A few cracks of freshly
ground black pepper
2 tablespoons melted butter
1/ 3 pint buttermilk
1. Set oven to 350 degrees.
2. Mix the dry ingredients first. Make a
well in the dry bowl and add all the
3. Using your hands, mix gently until
just combined. Do not over mix, or
your scones will become soft instead
of crisp on the outside. If the batter
is too sticky, add a tablespoon or
two of flour. The dough should be
sticky a bit, so be careful not to add
too much flour.
4. Turn the dough out onto a floured
5. Dust the dough in flour, turning to
flour both sides.
6. Even the depth of the dough gently
with your hands, being careful not to
flatten the dough or squish it down.
7. Using a scone-cutter or a round
cookie cutter, press down quickly
and firmly into the dough. Place the
scones onto a baking tray, about 2
inches apart. Lightly combine the
scraps and repeat, using flour as
8. Bake 18 minutes, or until scones
have risen and are golden in color.
9. Enjoy immediately with a slab of
butter and a dollop of Rhubarb &
As always, enjoy your cooking! And do let
me know how you get on! You can find
me at “Lo+Slo” on Instagram, Facebook
and Twitter. And, of course, over at
lo-slo.co.uk. I look forward to hearing
from Innovative Health Magazine readers!