Rhubarb Scones
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4.6
435 reviews
Excellent
Rhubarb Scones
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Make the most of rhubarb season with these delicate rhubarb scones. Perfect for spring brunch or afternoon tea.
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Ingredients
- 1 cup chopped rhubarb about 1-3 stalks, depending on size
- 1/2 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 Tbsp unsalted cold butter cut in pieces
- 1/2 cup possibly a little bit more cold buttermilk or half and half
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Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
Notes
- Since rhubarb has such a short and sweet season I highly suggest freezing any extra.
- Wash and dry the stalks.
- Thinly slice them into about 1/2 inch pieces.
- Lay the fruit out in a single layer on a lined baking sheet. Put the pan in the freezer for an hour. The fruit will be hard.
- Quickly transfer the fruit to heavy duty zip lock freezer bags, label, and put back in the freezer. Push out any excess air before zipping closed.
- They’ll last 6 months to a year.
- Use the fruit straight from frozen in your recipes, unless a recipe specifically states otherwise.
Nutrition Information
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Calories
292kcal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
32mg
(11%)
Sodium
254mg
(11%)
Potassium
258mg
(7%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
390IU
(8%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 254mg | 11% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
435 reviews
Excellent
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