Rhubarb Lemon Scones

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

Despite the lack of rain in this region,
my rhubarb has grown in abundance.

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