These scones are deliciously tart and a little sweet. Warm from the oven they make a great snack for breakfast or tea- and what a great way to use your rhubarb! —Seasons in Vermont
2 1/4 cups
butter, cold and chopped into pieces
fresh orange juice
rhubarb, cut into 1/2" dice
egg beaten with a bit of water
sugar for topping
In This Recipe
Preheat oven to 425 degrees F
Place flour, sugar, baking powder, salt and butter into the bowl of a food processor and pulse until the butter bits are the size of small peas. Pour the mixture into a large mixing bowl and add the heavy cream, orange juice, egg and orange zest. Mix with a fork until loosely incorporated and then add the rhubarb and knead together with your hands.
On a baking sheet, form the dough into a flattened disk, about 12-14 inches in diameter. Cut the disk into wedges and paint them with egg wash. Sprinkle with sugar.
Bake until the scones are browned and firm, about 20-25 minutes.