Taste of Tuesday: Honey Rhubarb Scones

If you remember a few weeks back, I posted this about having a ton of rhubarb and no clue what to do with it.  I ultimately decided to make the last recipe on that page for the scones.  The original recipe can be found here, so I won't repeat everything, but I did make a few tiny changes.

First of all, the original recipe calls for vanilla yogurt, but I had plain greek yogurt on hand, so I used that instead.  I added a little splash of vanilla to the dough also.  The only other difference between my scones and the recipe is that I used lavender honey, also because its what I had on hand.  If when I make these again, I think I'll add some orange zest to them, that would be tasty!

Exhibit A: Gigantic rhubarb plant:

I used my kitchen-aid mixer to whip up the dough.  It was very easy, just mix together:

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 Tbsp. cold unsalted butter, cubed
• 2 Tbsp. honey, plus more for drizzling
• 1/2 cup vanilla yogurt

Add the rhubarb (I used 3 large stalks) after simmering it in a saucepan with 2 tbsp of brown sugar.

Form a round disc of dough, cut into 8 scone-shaped pieces (btw, why are scones always shaped like triangles?) and bake at 400 for 15 minutes.  Voila!

Very easy and very tasty.  Especially when eaten straight out of the oven!

Be sure to visit the website for the original post AND check out the other recipes from this week's Taste of Tuesday hosted by Ashley and Jessica.