INGREDIENTS
•
• 3 stalks of rhubarb
•
• 2 1/2 cups unbleached all-purpose flour
•
• 1 tablespoon baking powder
•
• 1/2 teaspoon salt
•
• 8 tablespoons COLD unsalted butter, cubed
•
• 1/2 cup vanilla sugar
•
• 2/3 to 3/4 cup heavy cream, plus additional for brushing onto scones
•
• Coarse sugar or Turbinado sugar for sprinkling