Rhubarb Scones

I have recently became obsessed with scones. How did I not realize these delectable little scones pack a flavor like no other. I think they get a bad rep of being very dry and a harder bread. Well they are all wrong in my eyes. I love the crispy outside and the inside of this little baby is moist and flavorful! I choose to use rhubarb with this recipe because I have a beautiful plant in my garden and it's just blooming like crazy. So what better way to use my homegrown goods in this wonderful scone recipe. 

3 stalks of rhubarb 

2 1/2 cups flour

1 tbs baking powder 

1/2 tsp salt 

1 tsp vanilla extract 

1 stick butter

1/2 cup sugar

3/4 to 1 cup heavy cream

Preheat oven to 425 degrees 

Slice rhubarb to 1/4 inch think, put in a bowl toss with 3tbs of sugar and set aside 

Sift flour, baking powder, and salt in a bowl. Cut the butter into small chunks and work it into the flour mixture until it's crumbly. Mix in  1/2 cup of sugar. Then mix in the rhubarb and vanilla. Next pour in 3/4 cups of heavy cream. You may need to add extra the dough should be wet and resemble a cookie dough. Transfer the dough to a floured surface and divide in half. Make 2 round balls and flatten out to about an inch and a half thick. Cut each circle into 8 triangles.

Place on a baking sheet sprinkle with sugar and bake for 20 mintues. Cool on a wire rack. 

I drizzled mine with a glaze of 2 cups powdered sugar, 1 tsp vanilla extract, and 3 tbs of milk. Mix together and drizzle over the scones.