Embrace your inner Brit with these rich, biscuity rhubarb scones. Slather on our strawberry jam or clotted cream (or both!) for an indulgent weekend breakfast.
Adapted, barely, from Optional Kitchen
- 3 stalks rhubarb, sliced very thin
- 3 tbsp sugar
- 4.5 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 cup brown sugar
- 1.5 tsp salt
- 2 sticks very cold butter, cubed
- 1.5 cups buttermilk
- 1/2 tsp vanilla
- 1 tbsp melted butter
Toss the rhubarb and 3 tbsp sugar in a bowl and set aside.
Preheat oven to 400. Combine flour, baking powder, baking soda, sugar and salt in the large bowl of a food processor. Pulse to combine. Sprinkle cubed butter over the top and pulse again until you have butter the size of small peas.
Transfer flour mixture to a large bowl and stir in buttermilk and vanilla. This is a very sticky mixture, so fold as best you can until there is no more dry flour.
Drain the rhubarb and then gently fold into the batter. Spread the mixture out into a large rectangle, making sure to smooth the top, and use a chef's knife or pizza cutter to cut into triangles.
Spread the triangles out onto 2 baking sheets, giving them plenty of room to spread during baking. Brush the tops with melted butter, then bake for 25 minutes. Cool completely and serve!