Updated: Apr 5, 2022
A good for breakfast, midday, midnight or anything in between snack!
1 1/4 cups Stone Bridge Flour Everyday Flour and
1 1/4 cups Stone Bridge Flour
1/2 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1 1/2 cups finely chopped rhubarb (fresh or frozen-thawed completely)
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp vanilla
*sugar to sprinkle on top
Preheat oven to 400°F
In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with sugar.
Bake 18-22 minutes or until golden brown. Serve warm.
Makes 16 scones