by Sarah Steimer
- 3 stalks rhubarb, cut into 1/4-inch thick pieces
- 1/4 cup plus 3 tablespoons sugar, divided
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter
- 2/3-3/4 cup heavy cream
- 1/2 cup crushed, raw almonds
- 1/2 teaspoon almond extract (optional – but AWESOME)
Preheat the oven to 425 degrees.
Toss the rhubarb pieces with 3 tablespoons of sugar. Set aside.
Sift together the flour, baking powder and salt in a food processor fitted with a plastic blade. Cut in butter by hand and pulse until the mixture is the size of small peas. Add 1/4 cup sugar.
Gently pulse in the sliced rhubarb, almonds and vanilla extract. Blend in the cream until a soft dough forms (may need more than 2/3 cup depending on the weather).
Working on a lightly floured surface, divide the dough in half. Flatten into two, 6-inch disks and cut each into 6-8 scones. Arrange the scones on an ungreased baking sheet and bake for about 20 minutes, or until the tops are golden brown.
Makes 12-16 scones.
Recipe adapted from: Food52