Rhubarb Scones

Ingredients 

1 cup rhubarb (cut into 1/2" cubes)

½ cup + 2 tbsp, granulated sugar 

2 1/2 cups unbleached all purpose flour 

1 tablespoon baking powder

½ teaspoon salt

6 T unsalted butter (cold, cut into chunks)

3/4 cup buttermilk

1 teaspoon vanilla extract

1 large egg

Instructions

In a small bowl, toss 8 oz rhubarb cubes with 2 tablespoons of the sugar. Set the rhubarb aside to macerate for 1 hour. Preheat the oven to 375 °F. Line a ½ sheet pan with parchment paper.

In a large mixing bowl, whisk together unbleached all purpose flour, baking powder, the remaining sugar and salt. Toss in unsalted butter chunks. Work the butter in with your fingers until the bits are small flakes.

Drain the rhubarb, reserving the juice. Toss the drained rhubarb with the dry ingredients.

Whisk the juice from the rhubarb with buttermilk, vanilla extract and egg. Add the buttermilk mixture to the dry ingredients all at once and mix until mostly combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.

Turn the dough out onto a generously floured surface and knead a few times to bring the dough together.

Using well-floured hands, pat the dough a 8” round that is 1" thick. Use a sharp knife (not serrated) to cut the round into 8 wedges. I cut it into 16 random sized pieces.  Don’t use a sawing motion, just press down with the knife. Transfer the scones to the prepared baking sheet. If the scones get distorted while transferring, use your hands to reshape them on the baking sheet.

Brush the top of the scones with buttermilk and sprinkle generously with granulated sugar. I didn’t do this!

Bake until golden brown, about 20 minutes. Serve warm or room temperature.

Recipe from Eileen Gray