Rhubarb, Rosemary and Honey Scones

This recipe works with either fresh or frozen rhubarb, so make sure to stock up and freeze rhubarb to always have on hand!

1 bunch The Farm Rhubarb, roughly chopped (2 c)
2 tsp raw sugar
1 c unbleached AP flour
1 1/2 c wheat pastry flour
2 tsp baking powder
1 tbsp finely chopped fresh Rosemary
1/3 c Wild Mountain Apiaries Honey
8 oz Kriemhild butter, chilled
1 c milk
1/2 c Cream
1 whole egg and 1 egg yolk (JFF, Wintergrass, Sweetgrass, The Farm)
kosher or sea salt

Sift together the flours and baking powder into a large bowl. Dice butter into large chunks, then toss in flour, add rosemary. Cover with wrap and refrigerate for 30 minutes.

Combine the milk, cream, egg and yolk. Refrigerate for 30 minutes.

Place rhubarb in a large bowl and sprinkle with raw sugar. Set aside for about 10-15 minutes. Stir in honey.

Preheat oven to 400 degrees F. Line a baking sheet pan with parchment paper; set aside.

Remove flour from the refrigerator, using a pastry blender, cut butter into flour. (You will want pea size pieces of butter in the flour). Make a well in the center and add in the milk/cream/egg. Using a fork gently stir to combine, then fold in rhubarb. This will be a wet dough.

Generously sprinkle work space with flour, turn out dough. Knead to combine, add flour as needed. Using your hand (or a rolling pin) pat out to about 1/2 " thick. (keep surface well floured to prevent sticking). Cut into desired size and shape.

Using a spatula, transfer to prepared baking sheet. Refrigerate for 20 minutes.

Preheat oven to 400 degrees F. Brush tops of scones with milk and sprinkle with salt. Bake for 25-30 minutes, rotating pan about halfway for even browning.

Remove to a cooling rack. Serve warm or at room temperature. I make a simple ginger butter to serve with. (1/2 c soft butter mixed with 2 tbsp fresh peeled and grated ginger. You can make this butter up to a week in advance, keep refrigerated then bring to room temperature. Keep on hand to use in a thousand other ways!)