These rhubarb scones have been a real hit at the farmhouse. I've made some changes from the original recipe, which you can find here, it's a great recipe and more in depth than this one so I totally suggest you take a look. I usually make a double batch, since we are all so hungry after workin' on the farm all day.
Ingredients (makes 12-16):
3 stalks of rhubarb (chopped)
2 1/2 cups flour
1 tbs. baking powder
8 tbs. or 1/2 cup salted butter
1/2 cup brown sugar
3/4 cup heavy cream
Directions:
1. Mix the flour and baking powder in a large mixing bowl.
2. Cut in the butter till smaller than pea-sized pieces.
3. Mix in the brown sugar.
4. Add the chopped rhubarb, spread it throughout the mix.
5. Add the heavy cream and mix well.
6. Flour a flat service, knead in flour until it does not stick to the rolling pin as you roll it out.
7. Cut into equal shapes, place on an oiled baking sheet and put it into the oven and bake at 325 Fahreinheit until golden brown.
Enjoy!
Ingredients (makes 12-16):
3 stalks of rhubarb (chopped)
2 1/2 cups flour
1 tbs. baking powder
8 tbs. or 1/2 cup salted butter
1/2 cup brown sugar
3/4 cup heavy cream
Directions:
1. Mix the flour and baking powder in a large mixing bowl.
2. Cut in the butter till smaller than pea-sized pieces.
3. Mix in the brown sugar.
4. Add the chopped rhubarb, spread it throughout the mix.
5. Add the heavy cream and mix well.
6. Flour a flat service, knead in flour until it does not stick to the rolling pin as you roll it out.
7. Cut into equal shapes, place on an oiled baking sheet and put it into the oven and bake at 325 Fahreinheit until golden brown.
Enjoy!
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