Rhubarb Scones

Ingredients

• 3 stalks rhubarb, chopped
• 1/2 cup granulated sugar, divided
• 2 1/2 cups flour, plus extra for flouring
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold
• 2 teaspoons vanilla extract
• 2/3 cup heavy cream

Preparation

1. Preheat oven to 375˚F. Place lower rack in center of oven. Place upper rack one level above center rack. Combine rhubarb with 3 tablespoons of sugar. Set aside.
2. In a large bowl combine 1/4 cup of sugar, flour, baking powder, and salt. Cut in butter using 2 forks or a pastry knife. Or pulse until just combined in food processor. Stir in most of cream, adding more if mixture doesn’t hold together.
3. Fold in vanilla and rhubarb. Turn out onto floured work surface. Form into a round then use a knife or bench scraper to cut in 2 pieces. Form each half into another round, then cut each round into 4 triangular pieces.
4. Place scones on baking sheet 2" apart and then sprinkle with remaining sugar. Bake for 25-30 minutes or until golden brown on top. Place an empty baking sheet on upper rack after 15 minutes to keep scones from becoming too brown.
5. Serve with butter, honey, or mascarpone cheese.