Rhubarb Vanilla Bean Scones
- 1/2 cup sugar
- 1 vanilla bean
- 1 1/2 cups rhubarb, chopped into approx. 1/2 inch pieces
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 2/3 cup half and half or buttermilk
Adapted from arcticgardenstudio.blogspot.com
Preheat oven to 425.
Pour sugar into small bowl and add seeds of one scraped vanilla bean.
Mix to incorporate and separate bean paste.
You can substitute 1 teaspoon vanilla extract, but add to the half and half later.
Toss Rhubarb with 3 tablespoons of the sugar.
Combine flour, baking powder and salt together in large bowl.
Work butter into flour mixture by hand until butter is the size of small peas.
Blend in remaining sugar.
Mix in cream until a soft dough forms.
Transfer dough to floured surface.
Pat and flatten into a disk about one inch thick and cut into 6-8 pieces.
Arrange on ungreased cookie sheet and bake about 20 minutes or until light brown on top.
Let cool for 5 minutes before serving.
Scones can be kept covered overnight, but taste better fresh.
Recommendation is freezing and baking them as needed if you are not going to eat the whole batch.