Rhubarb Scones
Delicious, tender scones filled with the unique tang of rhubarb, perfect for cozy mornings or family gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, chilled and diced
- 1 cup rhubarb, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the chopped rhubarb, ensuring it's evenly distributed.
- In another bowl, whisk together the cream, vanilla extract, and egg.
- Add the cream mixture to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it to hold together.
- Pat the dough into a circle about 1 inch thick and cut it into wedges.
Baking
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Serve warm, ideally with a spread of butter or jam.
Notes
Store leftover scones in an airtight container for up to two days or freeze them for longer storage. They can be reheated in a 350°F oven for about 10 minutes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgSugar: 5g
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