Rhubarb Scones

Embrace your inner Brit with these rich, biscuity rhubarb scones. Slather on our
strawberry jam or clotted cream (or both!) for an indulgent weekend breakfast.

Adapted, barely, from Optional Kitchen

Servings: 24 scones

Author:

Course:

Cuisine:

Rhubarb

Instructions

1 Toss the rhubarb and 3 tbsp sugar in a bowl and set aside.
2 Preheat oven to 400. Combine flour, baking powder, baking soda, sugar and salt
in the large bowl of a food processor. Pulse to combine. Sprinkle cubed butter
over the top and pulse again until you have butter the size of small peas.
3 Transfer flour mixture to a large bowl and stir in buttermilk and vanilla. This
is a very sticky mixture, so fold as best you can until there is no more dry
flour.
4 Drain the rhubarb and then gently fold into the batter. Spread the mixture out
into a large rectangle, making sure to smooth the top, and use a chef's knife or
pizza cutter to cut into triangles.
5 Spread the triangles out onto 2 baking sheets, giving them plenty of room to
spread during baking. Brush the tops with melted butter, then bake for 25
minutes. Cool completely and serve!

Rhubarb Scones

Course:

Cuisine:

🧂 Ingredients

Instructions

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