This makes 15-18 scones.

Equipment

  • Cutting board
  • Knife
  • 3 Bowls (small + medium + large)
  • Pastry Cutter
  • Pan (greased or silicon lined)
  • Oven
  • Big spoon

Ingredients

  • 6-8 rhubarb stalks
  • 650 g all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 225 g butter
  • 1 vanilla bean (2-3 in long)
  • 200 g granulated sugar
  • 1.33-1.5 cups heavy cream

Instructions

Preheat Oven

  • 425 degrees Fahrenheit if using a standard oven
  • 410 degress Fahrenheit if using convection oven

Make vanilla sugar

  1. Slice vanilla bean in half
  2. Remove vanilla bean seeds
  3. Put sugar in small bowl
  4. Put vanilla bean seeds into bowl

Prepare rhubarb

  1. Remove top and bottom inch of rhubarb stalks
  2. Cut rhubarb into .25 in slices
  3. Toss rhubarb in medium bowl
  4. Mix in 25% of the vanilla sugar
  5. Let sit

Make scone dough

  1. Mix flour, baking powder, and salt in large bowl
  2. Cut butter in with pastry blender until small pea sized bits
  3. Add 66% of the remaining vanilla sugar
  4. Add rhubarb to the dough
  5. Stir
  6. Add in 1.33 cups of heavy cream
  7. Mix by hand, if soft dough forms stop. If dough is still dry, cream slowly until soft dough forms.

Form scones

  1. Divide dough in half
  2. Transfer one half to counter top
  3. Form into a small circle
  4. Cut into 8 wedges
  5. Transfer wedges to pan
  6. Sprinkle wedges with half of remaining vanilla sugar
  7. Repeat for other half of dough

Bake scones

  1. Put into oven
  2. Bake for 15-20 min until golden
  3. Remove from oven and let sit for 5 min

Credits

Based on Naughty Rhubarb Scones from Food 52 .