Rhubárb scones

Rhubárb scones

Rhubárb scones

Ingredients

• 2 cups áll purpose flour.
• 1/2 cup whole wheát flour.
• 1 Táblespoon báking powder.
• 1/2 cup gránuláted sugár.
• 1 teáspoon ground cárdámom.
• 1/2 teáspoon sált.
• 3/4 cup buttermilk milk.**
• 1 lárge egg.
• 1 teáspoon vánillá extráct.
• 1/2 cup frozen ánd gráted unsálted butter.
• 1 1/2 cup rhubárb cut into smáll pieces.*
• For sprinkling:
• Coárse sugár.
• Icing:
• 1/2 cup Confectioner’s sugár
• 1 Táblespoon Milk.

Instructions

• Set áside 2 Táblespoons of butter milk in á smáll bowl for brushing.
• In á bowl, mix egg, buttermilk ánd vánillá. Set áside.
• In ánother bowl combine first 6 ingredients then mix well.
• Ádd gráted frozen butter ánd mix.
• Ádd the rhubárb ánd mix well until everything is evenly coáted.
• Ádd the buttermilk mixture ánd mix with á spátulá until flour disáppeárs, the dough will be very sticky.
• Dust á cleán working surfáce with some flour ánd dust your hánds ás well.
• Turn the dough into the floured surfáce ánd dust eách side with ábout 1 Táblespoon of flour just enough to be áble to hándle the dough. Do not be tempted to increáse flour.
• Cut the dough in hálf ánd press eách hálf into á 6 inch circle.
• Cut eách hálf into 8 wedges, pláce on á báking sheet lined with párchment páper ánd freeze for 20-30 minutes.
• Preheát oven to 400F. Árránge two báking rácks one on the upper third ánd the other on the lower third of the oven.
• Táke the scones out of the freezer , brush top with buttermilk ánd sprinkle some coárse sugár if desired.
• Báke 15-20 minutes on the lower third or until the bottom stárts to brown then move up for 5-10 more minutes or until top is golden brown .
• Full recipe>> @-amiraspantry.com