Rhubarb Lemon Scones

Rhubarb is a perennial plant, easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

Lemon and rhubarb make a great combination.

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

grated rind of a lemon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, and salt.

Cut in the butter until it resembles coarse crumbs.

Stir in the lemon rind.

I use this Ikea grater to grate

add in the rhubarb

In a small bowl,

combine the egg, milk/ buttermilk

and the vanilla.

Combine the two bowls together.
(The flour and egg mixture)



Turn out on a floured surface,

 knead a few times and shape into a circle.
Cut in 8 wedges.

Place on a parchment lined baking sheet.
(Optional) Brush the tops with milk.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle with lemon glaze.
3/4 cup of icing sugar/confectionery sugar
About 1/2 juice of a lemon.

I place a small baggie over a glass
and put the glaze in.

Cut a small corner out of the bag
and squeeze the glaze out onto the scones 

Delicious!!

Enjoy!

I also made Rhubarb Cinnamon Scones

Another great tasting rhubarb scone.

Thanks for your visit xo