Rhubarb Scones

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

Cake & Pastry

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

#HappyBaking!

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