Rhubarb Cream Scones
2 1/2 cups ( 12 ounces) all-purpose flour
1/2 cup sugar (3.5 ounces) plus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 cups diced rhubarb (1/4-inch cubes), about 3 stalks
1 large egg
1 large egg yolk
1 cup heavy cream
1. Preheat oven to 400F. and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the rhubarb with 3 tablespoons sugar.
2. In a food processor, pulse the flour, 1/2 cup sugar, baking powder, and salt a few times, just to mix. Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal. Transfer to large bowl.
3. Stir the rhubarb into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.