Rhubarb Scones

How to prepare rhubarb scones

1. Mix the flour with the sugar, baking powder, and salt. Add the rhubarb pieces to the flour (try to take as little syrup as possible; if the pieces are larger, you can chop them first with a knife). With your hand, bring the flour over the rhubarb pieces, then spread the flour and rhubarb with your fingers so the rhubarb is evenly distributed and its syrup is absorbed into the flour.
2. Pour the cream over the entire surface (minus one tablespoon, which you reserve for brushing) and with the handle of a wooden spoon, stir in circles until you see the dough coming together in large pieces.
3. Turn the dough out onto a lightly floured work surface and knead briefly (just 3-4 motions, more pressing than kneading) just until the dough becomes more uniform and forms a single piece. Roll the piece on the work surface to form a thick log shape.
4. With a sharp knife with a wide blade, cut the log into triangles. Place the scones on a baking tray lined with parchment paper. Brush with the reserved cream and sprinkle with brown sugar. Put in the freezer while the oven heats up.
6. Bake at 220°C for 15-20 minutes, until golden on top and when you tap the bottom they sound hollow. If you break one open, it should not be moist in the middle at all.
7. They're good warm or cold, plain or spread with fresh homemade butter and a cup of tea.

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