garden to table - rhubarb orange scones

this is my first garden to table post of the year and what is the most gung-ho, let's get this garden party started main ingredient?.........rhubarb! 

while the rest of the garden is slow to wake up and waiting for this gray, cold, wet spring to lighten up, the rhubarb has been ripe, ready and eager for weeks.

so on this gray, overcast day, let's head to the garden, pick something spring fresh to make rhubarb orange scones and have a cup of tea.

rhubarb orange scones

2/3 cup milk

1 teaspoon vanilla

1 large egg, lightly beaten

2 1/4 cup all-purpose flour

2/3 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons fresh orange zest

1/4 cup chilled butter, cut into small cubes

2 cups finely chopped rhubarb

1/3 cup dried cherries

Combine milk, vanilla and egg; place in refrigerator until ready to use. Preheat oven to 425°.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and orange zest in a food processor.

Add butter and pulse until mixture resembles coarse meal. 

Add milk mixture and pulse until just moist. 

Add rhubarb and cherries and thoroughly mix by hand.

Turn the dough onto parchment lined baking sheet and, with floured hands, pat dough into an 8-inch circle. Dough will be very sticky.

Cut dough into 8 wedges but do not separate.

Bake for 20 minutes until browned.

Serve warm with a cup of tea. 

a perfect afternoon tea for this bit of winter/bit of spring day.