Rhubarb Scones

Ingredients

• 300 g rhubarb
• 250 g flour
• 2 tsp Baking powder
• 50 g sugar
• 1 pinch lemon zest (unprocessed)
• 50 g softened butter
• 175 g yogurt
• 2 tbsp freshly chopped herbs (e.g., thyme and rosemary)
• flour (for dusting)
• 1 egg yolk

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash, trim, and dice the rhubarb. Mix flour with baking powder, sugar, lemon zest, softened butter, and enough yogurt until the dough is smooth and workable. Knead only as long as needed while incorporating the rhubarb and herbs.

3. 3.

   Roll out on a floured surface to about 1.5 cm thickness and cut 10–12 circles (~6 cm diameter). Place on a parchment‑lined baking sheet.

4. 4.

   Whisk the egg yolk with 2 tbsp water and brush the dough circles. Bake in the hot oven for about 15 minutes until golden brown.

5. 5.

   Remove from the tray and cool on a wire rack.