Rhubarb Scones

Bet you thought these would be either too moist or too tart, didn't you? I sure did. Couldn't have been more surprised...they were perfect. I expected them to be soggy after the rhubarb baked in them. Didn't happen. I adore scones and to pair them with my favorite rhubarb, have them turn out beautifully, well....what could be better?

Rhubarb Scones
From Food 52, by Midge (Who calls them Naughty Rhubarb Scones for some reason.)

Ingredients:
3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3--3/4 cups heavy cream

Method:
Preheat oven to 425. 
Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar. Sift flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas. Blend in 1/4 cup of the sugar. Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.) Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.) Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.