1/3-1/2cupfresh or frozen rhubarb, finely diced into 1/4-inch pieces
1/2cupwhite granulated sugar
2 1/2teaspoonsbaking powder
1/2teaspoonfine salt, *reduce to 1/4 teaspoon if using salted butter
1/3cupcold unsalted butter, cut into 6 or 7 pieces
1/2cupheavy whipping cream, cold (35% b.f.)
1/4cupmilk, cold (2 or 3% milk recommended)
1/2teaspoonvanilla extract or vanilla bean paste
For topping before baking:
Additional heavy cream, for brushing
Turbinado, coarse or fine white granulated sugar, for sprinkling on tops
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Preheat oven to 400°F.
If using frozen rhubarb, thaw in a strainer to remove excess moisture, then pat dry well. Dice the rhubarb into a fine 1/4-inch-ish dice. Set aside.
In a bowl or measuring cup, use a fork to whisk together the egg, whipping cream, milk and vanilla. Set aside.
In large bowl, whisk together the flour, sugar, baking powder, and salt. Add the pieces of cold butter into the dry ingredients and toss to coat the butter in a bit of flour. Using your fingertips, rub the butter into the flour, breaking up the larger butter pieces as you go, until you have a mixture with about pea-sized pieces of butter.
Make a well in the middle of the flour mixture and pour about 2/3 of the cream mixture into the bowl. Using a fork, stir dough just enough that the liquid is absorbed. Begin adding additional cream mixture, stirring as you add it, until the dough is very moist, but not super sticky. You may not need to use all of the cream mixture.
Turn the dough onto lightly floured surface, and gently pan the dough into a rough oval about 1-inch thick. You can dust with additional flour is needed, if the dough is too sticky.
Scatter the rhubarb pieces over-top of the dough. Fold the dough in half over onto itself and lightly press the dough down. Turn the dough 90 degrees and fold in half again. Using your hands or a rolling pin, press or roll the dough into a piece 3/4 to 1-inch thick.
Use a 2-inch round or square cutter (or use a knife to cut into 2-inch squares). Place scones onto an un-greased baking sheet, about 1 1/2-inches apart. *You can use parchment paper if you like, for easy clean-up, but it is not necessary. Gather any scraps and re-roll and cut additional scones. *Alternatively, you can pat the dough into a 3/4 to 1-inch thick round and use a sharp knife to cut the round into 8 wedges. Remove the wedges to the baking sheet 1 1/2 inches apart.
Place the baking sheet with the cut scones into the freezer for 15-20 minutes. *This step is important. Cold scones will bake up better and hold their shape well. If you can't fit the baking sheet into your freezer, place it into the refrigerator for 30 minutes instead.
Use a pastry brush to brush the tops of the scones with a bit more cream, then sprinkle with sugar.
Bake scones for 15-17 minutes, rotating the baking sheet front to back halfway through baking. Bake until they are light golden brown on the edges. Remove scones from oven and leave them on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool.
Be sure to read the information above this Recipe Card, where you'll find substitution suggestions, step-by-step photos, baker's tips and my best tips for making great scones!