Roasted Rhubarb Scones

Ingredients

• 2 ½ C flour (I refrained from using whole wheat)
• ½ C ground almonds*
• ½ C organic raw turbinado sugar + more for sprinkling
• ½ t baking soda
• 1 t baking powder
• 8 T cold butter, cut into small pieces
• 2/3 C heavy organic cream
• 1 egg
• 1 C Agrodolce Roasted Rhubarb
• 1 T cream

*This is more dry ingredients than I use in typcial scones. However, the rhubarb added a lot of moisture to the recipe.

Procedure

Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, ground almonds, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the roasted rhubarb, cream and butter.

Use a spatula or wooden spoon to form a ball. Transfer to a floured surface and gently press into a disc. Slice into wedges, sprinkle the top with sugar, then drizzle a tablespoon of cream on the tops of the scones.

Bake at 400 degrees for 12-15 minutes. The scone will be nicely raised and slightly golden. Remove the scones from the oven and set them on a wire rack to cool slightly before serving.