Rhubarb Scones

I know some people don't really care for rhubarb, but I happen to love it.  It is often paired with strawberries or raspberries, and while I certainly enjoy this combination, I feel that the berries usually outshine the rhubarb and tend to mask the great flavor it has all on its own. 

With an abundance of rhubarb growing in the backyard this year, I've tried to come up with some new ways to use this tangy, seasonal vegetable.  (Yes, it is technically a vegetable!).  Enter these rhubarb scones. The scones were light and tender, and while I usually tend to prefer mine more dense, there was this addictive buttery-ness here that I really liked.  The tartness of the rhubarb was a nice contrast, and we really enjoyed them! 

Rhubarb Scones

4 medium stalks rhubarb

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter

1/2 cup granulated sugar, divided

1 teaspoon vanilla

2/3 - 3/4 cups heavy cream

Preheat oven to 425 degrees F.

Slice rhubarb stalks 1/4 " 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 1/4 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 a parchment-lined baking sheet and bake about 20 minutes or until reddish-brown on top.

source: The Corner Kitchen

**Like many baked breakfast items, these are best enjoyed the day they are made, preferably warm.  Unbaked scones can be frozen individually until frozen solid, then transferred to a freezer bag or container.  Bake as usual, from frozen, adding a few extra minutes to the cooking time.