The View From the Great Island
Rhubarb Scones ~ these pretty scones loaded with little bits of juicy rhubarb make a perfect breakfast or afternoon tea-time treat.
- 1 cup chopped rhubarb (about 1-3 stalks, depending on size)
- ½ cup granulated sugar
- 2¼ cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 8 tbsp unsalted cold butter (cut in pieces)
- ½ cup (possibly a little bit more) cold buttermilk or half and half
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.