Ingredients
- 3 stalks rhubarb
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup vanilla sugar
- 2/3--3/4 cups heav
Instructions
1 _ Preheat oven to 425.2 _ Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar.
3 _ Sift flour, baking powder and salt together in large bowl or bowl of food processor.
4 _ Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
5 _ Blend in 1/4 cup of the sugar.
6 _ Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)
7 _ Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
8 _ Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
9 _ Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
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