Rhubarb Buttermilk Scones

OK, so, first, prepare the rhubarb as noted, then add to a medium bowl with 2 Tablespoons sugar.

Give the fruit a good stir and set it aside to macerate for about 45 minutes. This allows the fruit to soften and balance with some sweetness.

Line two baking sheets with parchment paper and set them aside. In a large bowl, sift the flour, baking powder, baking soda, salt, and 1/2 cup of sugar together.

Now grate the measured frozen butter with a box grater or equivalent. With dough whisk or large fork, add the grated butter to the flour mixture until combined and with butter pieces that happen to stick together, no larger than pea-size.

Create a well in the center of the flour. In a large glass measuring cup, measure your buttermilk. In the measuring cup, add the sour cream to the buttermilk and whisk them together.

Add the buttermilk mixture to the well in the flour mixture.

Now add the rhubarb, including the juice that has formed while macerating.

With the dough hook or large fork, gently mix the ingredients with as few strokes as possible until combined. Go ahead and begin preheating your oven to 425 degrees.

Dust with a small handful of flour an approximately 10-12-inch round area on a large, clean surface --I simply use my counter. Carefully tip the rhubarb scone dough onto the flour-coated area.

Press the dough out to one inch thick.

With a pastry blade, gently lift and fold the dough and repress to one inch thick, repeating the process twice more using additional flour (as little as possible!) as needed for stickiness.

Now cut the dough in half. Press each half into a 1 1/2 inch thick round. With the pastry blade or very large, sharp knife, cut each round into eight equal wedges but do not separate.

With a pastry brush, brush each round with cream, enough to cover but without puddling. Using two teaspoons of sugar per round, carefully sprinkle the sugar evenly over the cream. [Note: Cream and sugar on the parchment paper will caramelize and burn while the scones are baking.] Allow the first round of dough to rest for 15 minutes --no need to wait longer for the second round as it will naturally rest while the first is baking.

Bake one round at a time on the center rack for 14-16 minutes—test doneness by golden color on top and tap scones for a firm hallow sound. If unsure, test with a toothpick, being careful to not overbake.

Serve warm scone as desired with butter.

Or try our favorite way to serve the scones with Creme Fraiche and homemade Strawberry Jam. Wow!