3 cups all-purpose flour
½ cup raw sugar plus ¼ cup raw sugar, plus another 3 tablespoons
1 Tablespoon baking powder
½ teaspoon salt
6-7 Tablespoons cold butter, cut into bits
4 cups frozen diced rhubarb (when thawed, with juices, this will be about 2 cups)
1 large egg and 1 egg yolk (white reserved)
Preheat oven to 400 degrees F. and line a large baking sheet with parchment paper sprayed lightly with cooking oil.
In a small bowl, mix thawed rhubarb with 1/4 c. sugar and the 1 egg, and additional egg yolk (keeping one egg white reserved).
In a large bowl, lightly mix the flour, ½ cup raw sugar, baking powder, and salt. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir the rhubarb mixture into the flour mixture. Dough will be wet and sticky. It’s the extra juices from using frozen, then thawed rhubarb that makes this dough more wet than ordinary scone dough, and this recipe was designed to work this way.)
With slightly wet hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter) on the lined baking sheet. This next step is optional: Depending on the wetness of your dough, you might try scoring it into wedges or squares.Brush top with remaining egg white (lightly beaten) and sprinkle top with reserved granulated raw sugar. Bake for about 45 minutes or until a toothpick comes out clean, or top is a deep, golden color. Transfer to a cooling rack and let cool before serving and cutting.
These scones are moist, almost cake-like, with a crispy crust on day one. On day two, the crust softens, but they are still moist and delicious. They also freeze well. Serve plain, with coffee; or serve as a dessert, with a dollop of whipped cream. Rhubarb is a surprisingly high source of calcium. Optional: for a less sweet scone, eliminate the ¼ c. sugar and leave rhubarb natural and more tart. Serves 12, 295 calories per serving.