I thought I had missed out on rhubarb this year, but Dave and I spent last weekend in Cincinnati for the wedding of one of our law school friends -- and I found rhubarb at an amazing grocery store called Jungle Jim's. Scones were an easy way to incorporate the rhubarb with what I already had on hand in the pantry. I love the bright red color and the tart flavor of rhubarb. The rhubarb was the perfect addition to these scones and I'm thrilled with how well they turned out. If you want more of a classic flavor halve the rhubarb in the recipe and replace the other half with sliced strawberries.
Slightly adapted from Completely Delicious.
-2 cups all-purpose flour
-1/4 cup granulated sugar
-1 tablespoon baking powder
-1/4 teaspoon coarse salt
-1 tablespoon orange zest
-5 tablespoons cold butter, cubed
-3/4 cup cold half and half
-1 large egg
-1 tablespoon vanilla extract
-1 1/2 cup rhubarb, diced
-1 cup powdered sugar, sifted
-1/2 teaspoon vanilla extract
-1-2 tablespoons milk or half and half
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender or your hands to cut the butter into the dry ingredients until the butter is the size of small peas.
In a smaller bowl, whisk together the half and half, egg, and vanilla extract. Add to the dry ingredients and mix together until the dough starts to form. Add the rhubarb and continue to mix until the dough forms a ball.
Pour the dough onto a lightly floured surface and pat into a disk about an inch thick. Cut into 8 triangles.
Place on the prepared baking sheet and bake for 15-18 minutes or until golden brown. Allow the scones to cool completely.
To make the glaze, whisk together the powdered sugar, vanilla extract, and enough milk or half and half to make a thick, pourable glaze. Drizzle over the scones and let the glaze set for about ten minutes before serving.