Pass the Scones, Please!

My family loves scones.  Perhaps it comes from our Irish/Scottish heritage or perhaps it is just because they are tasty and filling.  What ever the case, we are continually looking for new scone recipes.  Well, being that it is my self proclaimed "Rhubarb Month", it was time to try making rhubarb scones.  I must say, that this one is a "keeper" recipe!

Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/

Rhubarb Scones

2 Cups Diced Rhubarb (about 3 stalks cut into 1/4" slices)

3 Tbsp Honey

2 1/2 Cups All-Purpose Flour

1/2 Cup Coconut Sugar*

1 Tbsp Baking Powder

1 tsp Vanilla Bean Sea Salt
6 Tbsp Cold Butter ~ Cut into 1/2" Cubes

1 Large Egg + 1 Large Egg Yolk

1 Cup Sour Cream

1. Preheat oven to 400 Degrees
2. Line a large baking sheet with parchment paper
3. In a small bowl, mix the Rhubarb with the Honey & set aside
4. In a food processor, pulse the Flour, Sugar, Baking Powder, and Salt a few times to mix
5. Distribute the Butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal, then transfer to a large bowl
6. Stir the Rhubarb into the flour mixture
7. Lightly beat the Egg, Yolk, and Sour Cream together in a bowl then add to the flour mixture
8. Stir until just combined
9. On a well-floured surface with floured hands, pat the dough out until 1-inch-thick
10. Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, repatting scraps as necessary
11. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden
12. Transfer the scones to a cooling rack and let them cool slightly before serving

*I have recently started using coconut sugar &/or honey for all recipes that call for sugar.  I like the benefits of anything coconut and it works perfectly.  When I make this recipe again in the near future, I will be trying it once substituting Coconut Oil for the Butter and once again substituting Roasted Walnut Oil for the Butter.  I will do a follow-up post to let you know how they turn out and which one my family prefers!

Until next time... Pass the Scones, Please!