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