Rhubarb Scones

Ingredients

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
3. Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
4. Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
5. Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
6. Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.