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Ingredients

3 Cups all-purpose flour
3/4 Cups sugar, divided into 1/2 cup and 1/4 cup
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Cup butter, chilled and cubed
2 Cups fresh rhubarb, chopped (about two large stalks)
1 large egg
1 large egg yolk
1 Cup cream
2 Tablespoons crystallized ginger

Optional topping: Cream + raw sugar

Helpful Equipment:
Food Processor

Description

Rhubarb Is In Season And These Scones Are A Perfect Use For It. Light, Buttery, And Completely Delicious.

Macheesmo