I haven’t done scones in a while, so when I saw some rhubarb at the market, my decision was easy. Tart rhubarb with a no egg or butter scone, all quick and easy. I hope you like it.

2 cups flour
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 1/4 cup whipping cream
1 1/2 cup chopped peeled
rhubarb (cooking instructions below)
1/2 cup sugar
1 cup water
1 teaspoons elderflower syrup
3/4 cup white chocolate chips

Powdered sugar to coat.

Heat oven to 425.

In a sauce pan add water, 1/2 cup sugar, cinnamon, elderflower syrup, and rhubarb.

Cook on medium for 15 minutes.

In a bowl add flour, salt, 1/2 cup sugar, and baking powder, and mix.

In another bowl, add cream with 3/4 cup rhubarb mixture and mix. Add to dry ingredients. You may have to add flour to make dough less tacky so it won’t stick to surface.

Place flour to coat a clean hard surface and place dough; fold 6 times and make a circle. Roll until 1 1/2 inch thick.

Place dough on a parchment-lined baking sheet.

Using a biscuit cutter cut out rounds.

Bake for 15-19 minutes.

Serve.