2 c flour
1/2 c sugar
3 T brown sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
3/4 t cinnamon
1/4 t nutmeg
1/2 c butter, cold
1 c thinly sliced fresh rhubarb
1/3 c milk
1 egg
2 t vanilla
Coarse sugar for topping, if desired.
Whisk together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in fresh rhubarb.
Whisk together liquid ingredients. Add to dry ingredients and stir until just combined.
Turn out on a well-floured surface and knead several times. Gently shape on a baking sheet into an 8" round. Cut into 8 pieces and separate the wedges (so the center cooks). Sprinkle with coarse sugar if desired.
Bake at 350 for 25-30 minutes, until edges are just turning light golden brown.
Notes:
Make sure rhubarb is dry; if still wet, dough will get sticky and scones will spread.
Original recipe says the higher the fat content of the milk, the richer and more tender the scones. I used coconut milk and it was great.
Don't be tempted to leave out or substitute brown sugar; it makes an incredible flavor.
