Cinnamon Rhubarb Scones

Begin by making the cinnamon sugar pieces to add to the dough. Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into an even layer on a small pan lined with wax paper or parchment paper. Place the pan in the freezer for at least 30 minutes to solidify.

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, sugar, and baking powder. Work the cold cubes of butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

Once the butter/sugar/cinnamon mixture is firm, transfer to a cutting board and chop into small pieces. Stir the cinnamon sugar pieces and chopped rhubarb into the flour/butter mixture.

In a separate bowl, whisk together the whipping cream, egg, and vanilla extract until combined. Add to the rest of the ingredients and stir with a spatula until the mixture begins to come together before turning the mixture out onto the countertop and gently kneading/folding the dough together until a dough forms.

Separate the dough into 3 pieces and form each piece of dough into a round around 4 inches in diameter and 1 inch thick. Use a sharp knife to slice each round into 4 quarters. Place the scones on the prepared baking sheet leaving room between each scone to allow them to spread out. Sprinkle the top of each scone with a little bit of white sugar.

Bake in a preheated oven for 14-18 minutes until golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy!