Rhubarb + Goat Cheese Scones

Ingredients

2 cups fresh rhubarb, cut into ¼ inch pieces

¼ cup plus 2 tbsp cane sugar

2 tbsp brown cane sugar plus more for sprinkling on top

1 tbsp lemon juice

½ tsp sea salt

2 ½ cups all purpose flour

1 ½ tbsp baking powder

½ cup unsalted butter

150g plain goat cheese

½ cup organic cream

Preparation

Preheat oven to 425 degrees F.

Place the chopped rhubarb pieces, cane sugar, brown cane sugar, lemon juice, and sea salt in a small bowl and mix. Set aside.

In a large bowl mix flour and baking powder. Add unsalted butter and coat with flour. Break apart butter into little chunks using your fingers. Do the same with the goat cheese. Work as fast as possible to keep everything cold.

Mix rhubarb/sugar mixture in with the flour/butter mixture and add cream. Mix with hands until sticking together then turn dough out onto a floured surface and knead for a few minutes.

Flatten into a 10 inch circle using your hands. Cut circle into 8 pieces and transfer to a baking sheet lined with parchment paper. Sprinkle with brown sugar.

Bake at 425 degrees for 35-40 minutes, turning halfway through.

Allow to cool then enjoy!