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Author Notes: 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 flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- Pinch salt
- 5 tablespoons butter, cold and chopped into pieces
- 1/2 cup heavy cream
- 1/4 cup fresh orange juice
- 1 egg, beaten
- 2 tablespoons orange zest
- 1 cup rhubarb, cut into 1/2" dice
- 1 egg beaten with a bit of water
- 1 tablespoon sugar for topping
- 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.