Rhubarb Buttermilk Scones - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

measuring cups and spoons
large bowl
stirring spoons and whisk
pastry cutter
2 small bowls
fork
cookie sheet
parchment paper

Ingredients

2 1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chilled butter, cut into small pieces
1/2 cup (125 mL) chopped rhubarb
1/2 cup (125 mL) buttermilk
2 eggs
2 tsp (10 mL) sugar
1/2 (2 ml) ground cinnamon

Directions

Preheat oven to 400° F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, cut the butter into the flour, until you have coarse crumbs. This can also be done with two knives or a food processor. Stir in the rhubarb.
In a small bowl, whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
On a lightly floured surface, turn the sticky dough out and knead lightly. On a baking sheet lined with parchment or silicone mat, pat the dough onto a 9-inch circle. Score into 12 wedges.
In another small bowl, combine sugar and cinnamon and sprinkle the dough. Bake for 20 minutes, or until golden. Serve warm.