Description
At the Orange Peel Bakery, Juli uses rhubarb grown right on the property to make these scones. If you don’t have any in your garden this year, head to your local farmer’s market to support local growers and get the freshest product without the environmental cost of food miles. Better yet, find out if you can forage forgotten rhubarb near you!
Ingredients
Scale
- 5 eggs, divided
- Scant 5 1/2 cups flour (1 1/2 lbs)
- 1/2 cup + 1 Tbsp sugar
- 3 Tbsps baking powder
- 2 tsps salt
- 1/2 lb butter, chilled
- 1 1/4 cup buttermilk
- 1 cup diced candied ginger
- 1 1/2 cups rhubarb, diced small
Instructions
- Preheat oven to 375℉. Line two baking sheets with parchment paper.
- In a small bowl, lightly beat two of the eggs and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Using a fork or a pastry blender, cut in the butter, leaving some chunks about the size of a nickel.
- Lightly beat the remaining 3 eggs, and stir them, the buttermilk, ginger, and rhubarb into the dry ingredients, mixing only until just combined.
- With a large spoon, scoop out portions equal in size to about 3/4 cup and space them evenly on the two baking sheets. Brush the tops with the set-aside eggs.
- Bake for 20 to 25 minutes until the tops are golden brown.