Roasted Rhubarb Scones

8 cups diced rhubarb (about 1/2 inch dice)

1 cup sugar

1.Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.

2.Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.

3.Refrigerate the Roasted Rhubarb that you are not needing for scones.  

Scone Dough

2  1/2 cups flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cubed

1 cup buttermilk

1 egg

1.Preheat oven to 400 F.

2.Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.

3.Stir together buttermilk and egg and gently stir into flour mixture.

4.Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.

5.Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb. 

6.Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet.

7.Bake for 15 minutes or until tops are lightly browned.

8.While still warm, drizzle with glaze.    

Glaze

2 cups icing / powdered sugar

a few teaspoons of syrup from roasted rhubarb

additional cream to make a smooth runny glaze

1.Combine ingredients and pour over scones while they are still warm.