Yet another rhubarb scone recipe

Did I need another rhubarb scone recipe? Heck, no. I've already tried several, including revisiting a favorite during our recent cabin week. But was I rewarded for trying another rhubarb scone recipe? Hell, yeah.

Rhubarb scones

Adapted from theviewfromgreatisland.com. I ran across this one in my rhubarb Pinterest feed (is it peak Minnesotan to have a rhubarb feed?), but this site has lots of other lovely looking prospects to try as well.

Ingredients

½ cup sugar
2¼ cups flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons cold butter (1 stick), cut into pieces
1 teaspoon vanilla extract
½ cup buttermilk or half and half
1 cup chopped rhubarb

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In the work bowl of a food processor, combine sugar, flour, baking powder and salt. Add butter and pulse until mixture resembles coarse crumbs. (Alternatively, if you don’t have a food processor, you can use a pastry blender or two knives to achieve the same result.) Add vanilla and buttermilk and process briefly until dough just comes together.

Remove to a lightly floured board and knead a few times to fold in rhubarb. Pat out into a circle and cut into 8 triangles or pat into a rectangle and cut into squares. (Or use a fluted biscuit cutter to cut rounds, as the original recipe called for.) Place two inches apart on a baking sheet (they spread quite a bit) and bake for about 20 minutes until just turning golden.

Rating: These are superb. Moist with excellent texture, not overly sweet or overly rhubarby, if that's a thing. They also reheated well. OK, so maybe I didn't need another rhubarb scone recipe, but I may have found a new favorite. It's possibly tied for first. It would be worth trying with the biscuit cut-out method, since it was the prettiness in the picture that led me to try this one in the first place only when it came time to make them I was in a hurry.