Rhubarb Lemon Scones

 

Rhubarb Lemon Scones:

2 C flour

1/2 C sugar

1 T baking powder

1/2 t salt

stir together, then I use a cheese grater and grate in the dry mixture

1/2 C butter

mix with pastry blender or fork until crumbly, add

1 C chopped rhubarb

1/2 C heavy cream

1 egg

juice and zest from 1/2 lemon or 1 T (reserve other 1/2 juice and zest for glaze)

stir together 

Pat into a disc and cut into 8 wedges.  I brushed tops with heavy cream.  Bake 400 until golden 18-20 minutes.  Drizzle with simple glaze of powder sugar, lemon juice and little zest.  

My daughter said "these are so good!"

I redeemed my previous rhubarb failure with these.  

Blessings from Ringle, Wisconsin.