Naughty Rhubarb Scones

By darusts

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 heavy cream

Details

Servings 12
Adapted from food52.com

Preparation

Step 1

Preheat oven to 425.

Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.

Blend in 1/4 cup of the sugar.

Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)

Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)

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.