Ingredients
Equipment
Method
Preparation
- Wash and finely chop fresh rhubarb into small pieces, ensuring about 1 cup is prepared.
- In a large bowl, whisk together flour, baking powder, and sugar until combined.
- Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gently fold in chopped rhubarb pieces into the flour mixture.
- In another bowl, whisk together heavy cream and vanilla extract, then pour into the dry ingredients, stirring gently.
- Turn dough onto a floured surface, knead gently, shape into a disk, wrap in plastic, and chill for 15 minutes.
- Preheat your oven to 425°F (220°C). Slice the chilled disk into wedges or shape using cookie cutters.
- Bake scones for approximately 15-18 minutes until golden brown.
- Allow to cool slightly on a wire rack, dust with powdered sugar, and serve warm with clotted cream or preserves.
Nutrition
Notes
Store at room temperature in an airtight container for up to 2 days, in the fridge for 5 days, or freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 10-12 minutes for best texture.