Ingredients

The following ingredients have 8 Servings
  • 1 cup chopped rhubarb (about 1-3 stalks, depending on size)
  • 1/2 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted cold butter (cut in pieces)
  • 1/2 cup possibly a little bit more cold buttermilk or half and half

Instruction

  • 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.