When your farmers market finally reopens after a long winter, there’s nothing better than RHUBARB and ASPARAGUS. Thank goodness for spring and tasty tasty scones. Via Food 52.
Serves 12-16 scones
- 3 stalks rhubarb
- 2 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter
- ½ cup vanilla sugar
- [If like me, you don’t just have vanilla sugar, you can just leave out the vanilla taste and then I find the scones taste more like English scones/biscuits, or you can add about ½-1 tsp of vanilla–depending on how much vanilla taste you want– to your liquids (the cream) and integrate it into the dough then.]
- 2/3–¾ cups heavy cream
- [I have also used milk and ½ and ½ in this recipe instead of cream.]
- Preheat oven to 425.
- Slice rhubarb stalks ¼ “ thick. Toss with 3 tablespoons of the sugar.
- Sift flour, baking powder and salt together in large bowl or bowl of food processor.
- Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
- Blend in ¼ cup of the sugar.
- Blend in sliced rhubarb. (If using the food processor, just pulse – you want the slices left mostly intact.)
- Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
- Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.