Lemon Rhubarb scones
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup chopped fresh rhubarb
2 tablespoons coarse sugar for topping
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together buttermilk, egg, vanilla extract, and lemon zest.
Add wet ingredients to the dry ingredients and gently mix until just combined.
Fold in the chopped rhubarb, being careful not to overwork the dough.
Turn the dough onto a lightly floured surface and shape into an 8-inch circle. Cut into 8 wedges.
Place wedges on the prepared baking sheet, spacing them apart.
Sprinkle tops with coarse sugar for extra crunch.
Bake for 18-22 minutes, until golden brown and a toothpick inserted comes out clean.
Cool slightly before serving.
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