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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These scones are delicious right out of the oven or reheated later on and cooking them made my house smell wonderful! Ingredients:
1-2 stalks rhubarb, diced |
1/4 cup plus 1 tbs sugar |
2 cups unbleached all-purpose flour |
3/4 tsp baking powder |
1/8 tsp salt |
3/4 cup fresh or frozen blueberries (keep chilled if using fresh berries) |
6 tbs chilled butter, cut into pieces |
3/4 cups whole milk |
1/2 tsp vanilla extract |
1 egg yolk |
cinnamon sugar for sprinkling the tops |
Directions:
1. Preheat over to 400 F
2. Dice rhubard, add 1 tbs sugar and set aside
3. In a large bowl, mix flour, baking powder, and salt
4. Cut in butter to dry mixture
5. Carefully mix in rhubarb and blueberries
6. Add milk and mix until a loose dough forms (add a few more tbs flour if the dough is too sticky)
7. turn onto floured surface and gently pat into a circle about 1/2 in thick
8. Cut into 6-8 slices ( a pizza cutter would work great here)
9. place on cast iron skillet or baking sheet
10. Mix egg yolk with 1 tbs water and whisk. Brush the scones with the egg wash.
11. Sprinkle with cinnamon sugar
12. Bake at 400 F for 20- 25 minutes, until golden brown
13. Enjoy!
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