Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 cup (120g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) coarse sanding sugar
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Place the all-purpose flour, granulated sugar, baking powder, and salt into the food processor bowl. Pulse 2-3 times until combined.
  2. Add the chilled, cubed butter and pulse in short bursts (about 5-8 times) until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
  3. While the processor is on low, slowly drizzle in the cold buttermilk and vanilla extract. Pulse only until the dough just begins to clump together.
  4. Transfer the crumbly dough to a lightly floured surface. Gently fold in the diced rhubarb pieces using a spatula.
  5. Shape the dough into a disc and cut into 8 equal wedges.
  6. Brush the tops of the scones with heavy cream and sprinkle with coarse sanding sugar.
  7. Bake for 22 minutes or until golden brown.