At our farm stay bed and breakfast, we are always looking for quick, tasty ways to showcase seasonal produce from the fields. This scone hits the spot in early spring when the rhubarb is abundant and there isn’t a whole lot else coming out of the gardens. Beautiful color, lovely texture and terrific with a little pat of grass-fed butter and a stiff cup of tea!
1 cup rhubarb, cut into ¼-inch slices
½ cup granulated sugar, divided, plus more for sprinkling
2½ cups flour
! tablespoon baking powder
½ teaspoon salt
½ cup butter, chilled and cubed
1 tbsp grated fresh ginger
1 cup heavy cream
2 tsp vanilla
Granulated sugar, for sprinkling
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Place the sliced rhubarb in a small bowl and toss with 3 tablespoons of the sugar; set aside.
Place the remaining sugar in a large bowl. Add the flour, baking powder and salt to the bowl and whisk to combine. Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the rhubarb and ginger into the mixture, making sure that everything is evenly coated in flour.
Pour the heavy cream and vanilla into a well in the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
Divide the dough in two and pat each into a 7-inch circle. Cut six triangles out of each circle and place on the prepared baking sheet. Sprinkle with additional granulated sugar. Bake until the scones are set and golden brown, about 20 to 25 minutes. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.