Rhubarb Hazelnut Scones

1. 1

   Preheat oven to 425F.

2. 2

   In a medium sized bowl, combine rhubarb, 1/4 cup sugar, and lemon zest. Let sit while you make the dough.

3. 3

   In a large bowl, mix together flour, baking powder, and salt. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps. Add in remaining sugar, rhubarb and hazelnuts and mix until the fruit is evenly scattered through.

4. 4

   In a small bowl, whisk together vanilla, heavy cream, and 1 egg. Pour into flour mixture and use your hands to knead and form dough until it comes together, adding additional cream if mixture is too dry.

5. 5

   Divide dough in half and transfer to a floured surface. Form each half into a 6 inch disk and cut each into 6 triangular scones

6. 6

   Arrange all 12 scones on a baking dish. In a small bowl, whisk egg yolk with a couple drops of water and brush tops of scones. Bake for 20-25 minutes, until tops are browned. Let cool slightly before eating.

* Per serving · 4 servings · Values may vary.

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