Rhubarb Orange Scones

1. 1

   Preheat oven to 425 degrees F

2. 2

   Place flour, sugar, baking powder, salt and butter into the bowl of a food processor and pulse until the butter bits are the size of small peas. Pour the mixture into a large mixing bowl and add the heavy cream, orange juice, egg and orange zest. Mix with a fork until loosely incorporated and then add the rhubarb and knead together with your hands.

3. 3

   On a baking sheet, form the dough into a flattened disk, about 12-14 inches in diameter. Cut the disk into wedges and paint them with egg wash. Sprinkle with sugar.

4. 4

   Bake until the scones are browned and firm, about 20-25 minutes.

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