1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
4 tbls butter
1 tsp vanilla
1/4 tsp cinnamon
1/2 cup rhubarb peeled and diced
1/3 cup milk
Heat oven to 400°F
Combine flour, baking powder, sugar, salt, cinnamon and vanilla and in bowl and stir.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add rhubarb and stir to incorporate
Add milk, a tablespoon at a time and stir until the dough comes away from the sides
Dough can be sticky but not fluid, dust with a tablespoon or two with flour if needed.
Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.
Sprinkle with 1 tablespoon of sugar before baking.
Bake 15 minutes until the center of the dough no longer gives when pressed.
Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.