Roasted Rhubarb Scones

Yields: 12 scones

Ingredients

For the Roasted Rhubarb

1 pound rhubarb (about 4 to 5 stalks), washed and chopped into ½-inch pieces

⅓ cup granulated sugar

1 teaspoon lemon zest

Softened butter, for greasing

For the Dough

2 cups flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 tablespoons granulated sugar

8 tablespoons butter, cold

½ cup buttermilk, cold

1 egg

1 teaspoon vanilla extract

For assembly

1 egg, beaten

¼ cup raw sugar (granulated sugar can be substituted)

Directions

1. Preheat the oven to 375 F.
2. Roast the rhubarb. In a large bowl, mix together the rhubarb, sugar, and lemon zest.
3. Thoroughly grease an oven-proof pan with butter, and pour the rhubarb into the pan.
4. Bake for about 10-15 minutes, or until the rhubarb is tender.
5. Let cool thoroughly, then refrigerate overnight.
6. Preheat the oven to 375 F.
7. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
8. Cut the butter into ½-inch cubes. Make sure it remains cold.
9. Add the butter to the dry ingredients.
10. Using a pastry cutter, a fork, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.
11. In a separate bowl, mix together the buttermilk, egg, and vanilla extract.
12. Add the wet ingredients to the dry and stir until barely combined.
13. Mix in the rhubarb, including the juices, until it is incorporated. Be careful while stirring since the rhubarb is very soft. Do not over-mix.
14. Turn the dough onto a floured surface.
15. Shape the dough into a 6 inch x 8 inch rectangle.
16. Cut the dough into 6 rectangles, and then cut each of the rectangles in half to form 12 triangles.
17. Brush the scones with the beaten egg and sprinkle raw sugar on top.
18. Bake the scones for 15-18 minutes, or until the edges have turned golden.
19. Let cool slightly, and serve with whipped cream or yogurt.