Rhubarb season is short, so most lovers of this incredible stalk do their best to make use of it while it's fresh and in season. It's revered for it's incredibly tart flavour and it's breathtaking pink and green colouring. Scones are the perfect way to use this vegetable that grows readily in southern Ontario.
If you happen to have an abundance, be sure to chop it up and freeze it so you can use it throughout the year.
1 1/2 cup flour
2 + 1 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sliced rhubarb (1/2-in. pieces)
1 tbsp orange zest
1 cup 35% cream
1 tsp vanilla extract
2-3 tsp orange juice
1/4 cup icing sugar
Preheat oven to 425F
Whisk together flour, 2 tbsp sugar, baking powder and salt.
Add the cream and vanilla and use a wooden spoon to stir until the batter just comes together (about 8 turns around the bowl).
In a separate bowl, stir together the rhubarb, orange zest and remaining 1 tbsp sugar. Mix into the batter until just combined.
Turn the batter out on to a floured surface and knead a couple of times (3-4) just to bring dough together in a circle about 1-in. thick.
Brush the top of the round with heavy cream and sprinkle evenly with more sugar (optional).
Cut the circle into 8 even triangles and place each triangle on to a parchment-lined baking sheet.
Place into the oven on the middle rack and cook for 18-20 min, or until slightly browned on top.
Remove from the oven and allow to cool.
Mix together the orange juice and icing sugar until you have a thick, even glaze. Drizzle over the cooled scones and serve.