Rhubarb Cream Scones

Happy summer everyone!

My favorite part of summer has to be the rhubarb from our garden! With an endless supply of rhubarb, I can make as many crips (one here another here) and other rhubarb treats as I want!

This recipe requires some chilling time. If you have the time, I suggest chilling for as long as you can because it will result in fluffier scones that hold their shape!

I don’t always chill for quite as long but these still turn out great. So at least chill them for a bit of you can!

I may also make a gluten free version of these! Let me know if that is something you would be interested in.

These scones are so tender and fluffy! Hope you enjoy!

Rhubarb Cream Scones
makes 8

Ingredients
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp coconut oil, malleable but not melted or too soft
6 tbsp cream (I used half and half)
1 egg
1 tsp almond extract
1 cup chopped rhubarb

Directions
1. In a large bowl,combine flour, sugar, baking powder, and salt.
2. Add in coconut oil and cut in with a pastry cutter or fork until pieces are broken into pea-sized balls. Chill this mixture in the fridge for 15 minutes
3. Now, whisk the cream, egg, and almond extract in a bowl. Chill until needed
4. Remove flour mixture from the fridge and add the liquid mixture. Gradually mix with a spatula or your hands until the dough holds together. Add some more cream or almond milk if needed.
5. Knead the dough until it comes together in a ball. I like to add the rhubarb here but you can also just put the pieces on top after you have divided the dough.Cover and chill for 15 minutes or longer
6. Remove dough from fridge and place on a lightly floured surface. Divide your dough into 8 equal pieces. You can do this by dividing the dough in half and then either cutting out or shaping the scones. Place rhubarb on top if needed. You can also sprinkle with some more sugar if you like.
7. Wrap scones and place in the fridge for another 30 or so minutes. I placed my scones on my baking sheet and put this all in the fridge. Line the bottom of the baking sheet with parchment paper if you’re worried about it sticking. Preheat oven to 400F
8. Bake for 20-30 minutes until cooked through. Remove from oven and let cool or eat warm. Personally I thought these tasted even better the next day!
9. Serve with butter, peanut butter, or honey!