Rhubarb Scones

Name: Rhubarb Scones
Total time: 50
Yield: 8
Ingredients: 2 cups all-purpose flour; 0.5 cup white sugar; 1 tablespoon baking powder; 0.5 teaspoon kosher salt; 0.5 teaspoon ground cinnamon; 0.13 teaspoon ground nutmeg; 0.5 cup cold unsalted butter, cut into 1/2-inch cubes; 1 cup frozen chopped rhubarb; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 1.5 teaspoons grated orange zest, divided; 2 tablespoons heavy whipping cream; 2 tablespoons turbinado sugar; 0.5 cup powdered sugar; 1 tablespoon fresh orange juice; 1 pinch kosher salt

Recipe by Pam Lolley from allrecipes.com

Dessert 50 Mins.

Ingredients

8 servings

•

2 cups all-purpose flour
•

0.5 cup white sugar
•

1 tablespoon baking powder
•

0.5 teaspoon kosher salt
•

0.5 teaspoon ground cinnamon
•

0.13 teaspoon ground nutmeg
•

0.5 cup cold unsalted butter, cut into 1/2-inch cubes
•

1 cup frozen chopped rhubarb

•

1 cup heavy whipping cream
•

1 teaspoon vanilla extract
•

1.5 teaspoons grated orange zest, divided
•

2 tablespoons heavy whipping cream
•

2 tablespoons turbinado sugar
•

0.5 cup powdered sugar
•

1 tablespoon fresh orange juice
•

1 pinch kosher salt

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk together flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.