Rhubarb Orange Scones

• 2 1/4 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• pinch salt
• 5 tablespoons butter, cold and chopped into pieces
• 1/2 cup heavy cream
• 1/4 cup fresh orange juice
• 1 egg, beaten
• 2 tablespoons orange zest
• 1 cup rhubarb, cut into 1/2" dice
• 1 egg beaten with a bit of water
• 1 tablespoon sugar for topping

1. Preheat oven to 425 degrees F
2. Place flour, sugar, baking powder, salt and butter into the bowl of a food processor and pulse until the butter bits are the size of small peas. Pour the mixture into a large mixing bowl and add the heavy cream, orange juice, egg and orange zest. Mix with a fork until loosely incorporated and then add the rhubarb and knead together with your hands.
3. On a baking sheet, form the dough into a flattened disk, about 12-14 inches in diameter. Cut the disk into wedges and paint them with egg wash. Sprinkle with sugar.
4. Bake until the scones are browned and firm, about 20-25 minutes.

flour, sugar, baking powder, salt, butter, heavy cream, orange juice, egg, orange zest, rhubarb, egg, sugar

Taken from food52.com/recipes/55076-rhubarb-orange-scones (may not work)