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Author Notes: The perfect, melt-in-your-mouth spring breakfast or dessert —Vicky | Things I Made Today
Makes 12 scones
- 10 ounces rhubarb, thinly sliced
- 1/2 cup granulated sugar, divided
- 1 teaspoon lemon zest
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt
- 8 tablespoons unsalted butter, cut into cubes
- 1/3 cup hazelnuts, crushed
- 1/2 teaspoon vanilla
- 1/2 cup heavy cream
- 1 egg + 1 egg yolk
- Preheat oven to 425F.
- In a medium sized bowl, combine rhubarb, ¼ cup sugar, and lemon zest. Let sit while you make the dough.
- In a large bowl, mix together flour, baking powder, and salt. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps. Add in remaining sugar, rhubarb and hazelnuts and mix until the fruit is evenly scattered through.
- In a small bowl, whisk together vanilla, heavy cream, and 1 egg. Pour into flour mixture and use your hands to knead and form dough until it comes together, adding additional cream if mixture is too dry.
- Divide dough in half and transfer to a floured surface. Form each half into a 6 inch disk and cut each into 6 triangular scones
- Arrange all 12 scones on a baking dish. In a small bowl, whisk egg yolk with a couple drops of water and brush tops of scones. Bake for 20-25 minutes, until tops are browned. Let cool slightly before eating.