These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.
I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt,
or to add to scones or over ice cream for dessert.
- 8 cups diced rhubarb (about 1/2 inch dice)
- 1 cup sugar
- Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting. You will end up with about 4 cups.
- Roast in a 350 F oven for about 45 minutes to one hour. Remove from oven to cool until needed.
- Refrigerate the Roasted Rhubarb that you are not needing for scones.
- 2 1/2 cups flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- Preheat oven to 400 F.
- Stir together dry ingredients in a bowl. Cut butter into dry ingredients with a pastry blender.
- Stir together buttermilk and egg and gently stir into flour mixture.
- Turn out onto a floured surface and knead a few times. Shape into a long rectangle about 1/2 inch thick. (the exact measurement doesn't matter, as long as you can fold the dough over twice.
- Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough. Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top. Fold the top third of dough over the center, covering the roasted rhubarb.
- Cut into triangles and form into a circle with the sides not quite touching on a parchment paper lined baking sheet.
- Bake for 15 minutes or until tops are lightly browned.
- While still warm, drizzle with glaze.
- 2 cups icing / powdered sugar
- a few teaspoons of syrup from roasted rhubarb
- additional cream to make a smooth runny glaze
- Combine ingredients and pour over scones while they are still warm.