Rhubarb Cinnamon Scones

I have some frozen rhubarb in my

 freezer left over from last year, and 

decided to make this scones with some of it.
Rhubarb with a touch of cinnamon, 
make these scones delicious.

This recipe makes eight large scones.
Great for breakfast, snack 
or an afternoon tea. 

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

1 tsp cinnamon

Preheat Oven to 375deg. F

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

Cut in the butter until it resembles coarse crumbs.

Stir in the rhubarb. 

In a small bowl, 
mix together the egg, milk, 
and 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 into 8 wedges.
(nice dough)

Brush with milk

Place on a parchment lined baking sheet.

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

Cool completely.

Drizzle some frosting over the scones.
1/2 cup icing sugar/confectionery sugar
with 1 tbsp milk.

Enjoy!!

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

I also made Rhubarb Lemon Scones.
Yummy also.

Thanks for your visit xo