RHUBARB SCONE RECIPES RECIPES
SUMNER'S FAVORITE HEALTHY RHUBARB SCONES RECIPE - FOOD.COM
I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Line baking sheet with parchment paper and preheat oven to 400.
- In bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
- Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
- Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.
Nutrition Facts : Calories 209.5, FatContent 1.4, SaturatedFatContent 0.4, CholesterolContent 24.2, SodiumContent 372.9, CarbohydrateContent 43.7, FiberContent 2.5, SugarContent 13.5, ProteinContent 6.4
RHUBARB SCONE CAKE RECIPE - FOOD.COM
This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
- For the dough sift together flour, baking powder, sugar and salt into a large bowl.
- Work in butter using your finger tips until dough resembles coarse cornmeal.
- Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
- Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
- Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
- For the filling combine rhubarb and sugar in a bowl and stir to mix well.
- Pour filling into the pie dish.
- Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
- Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
- Bake until the crust is golden brown and the fruit tender for about 50 minutes.
Nutrition Facts : Calories 2947.6, FatContent 98.3, SaturatedFatContent 60.1, CholesterolContent 251.4, SodiumContent 1445.2, CarbohydrateContent 467, FiberContent 18.3, SugarContent 165, ProteinContent 53.5
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RHUBARB DROP SCONES RECIPE - TABLESPOON.COM
A yummy, rustic way to use rhubarb, that tart, tasty spring fruit.
From tablespoon.com
Total Time 50 minutes
From tablespoon.com
Total Time 50 minutes
- Bake scones for about 25-30 minutes, or until a light golden brown. Allow to cool slightly on a cooling rack before serving.
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SUMNER'S FAVORITE HEALTHY RHUBARB SCONES RECIPE - FOOD.COM
I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 209.5 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 209.5 per serving
- Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.
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RHUBARB SCONES | TIKKIDO.COM
From tikkido.com
Total Time 30 minutes
Cuisine English
Total Time 30 minutes
Cuisine English
- Bake on a parchment lined cookie sheet for 15 minutes at 350 degrees.
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RHUBARB SCONES RECIPE: HOW TO MAKE IT
My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
From preprod.tasteofhome.com
Total Time 50 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 166 calories per serving
From preprod.tasteofhome.com
Total Time 50 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 166 calories per serving
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
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STRAWBERRY RHUBARB SCONES - RECIPES | GO BOLD WITH BUTTER
Strawberry Rhubarb Scones are the perfect pastry for a springtime brunch. Buttermilk makes them impossibly fluffy and gives them a tangy flavor that compliments the rhubarb and berries. A generous sprinkling of turbinado sugar on top of before baking will yield a crunchy, glittering sugar crust. These can be made in a 9-inch round cake tin, but using a cast iron skillet will make irresistibly crisp scone edges.
From goboldwithbutter.com
From goboldwithbutter.com
- Preheat oven to 400°F. Whisk together flour, 1/2 cup of sugar, baking powder and salt in large bowl. Add cubed butter and cut it into flour using pastry blender or tines of fork. Blend until flour resembles coarse meal with a few pea-sized pieces of butter throughout.Add strawberries and rhubarb to flour mixture and toss to coat. Stir in buttermilk and vanilla until sticky dough forms. If dough feels too stiff, add additional buttermilk 1 tablespoon at a time until moistened. Turn dough out onto lightly floured surface and knead 4-5 times, adding flour as needed when dough becomes sticky. Pat dough evenly into bottom of 9-inch round pan or cast iron skillet. Score dough into 10 pieces, sprinkle remaining sugar on top and bake for 18-22 minutes. The scones are done when the top is golden brown and toothpick inserted near center comes out clean.Re-slice scones at score marks and serve warm. Refrigerate leftovers. Individual scones can be reheated in oven at 350°F for 5 to 7 minutes until warmed through.
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RHUBARB AND STEM GINGER SCONE RECIPE | NATIONAL TRUST
The deliciously delicate flavour of these rhubarb and stem ginger scones will get your taste buds tingling. Still slightly warm from the oven with lashings of butter, they're the perfect treat with your favourite cuppa.
From nationaltrust.org.uk
From nationaltrust.org.uk
- Put the scones into the oven and reduce the temperature to 180°C. Bake for 20 minutes until risen and golden.
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RHUBARB SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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RHUBARB SCONES - THE VIEW FROM GREAT ISLAND
May 30, 2019 · 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.
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From theviewfromgreatisland.com
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RHUBARB SCONES - BAKINGQUEEN74
May 12, 2020 · Instructions Preheat the oven to 180 degrees C. First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven... Cover the dish with foil and roast covered for 15 minutes. Remove the foil …
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From bakingqueen74.co.uk
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RHUBARB SCONES RECIPE | EPICURIOUS.COM
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ROASTED RHUBARB AND RYE SCONES | KING ARTHUR BAKING
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From kingarthurbaking.com
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SUMNER'S HEALTHY RHUBARB SCONES - RECIPE | COOKS.COM
May 31, 2009 · In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. In small bowl mix milk and egg. Drizzle over dry ingredients stirring with fork to make a dough (dough should be wet and sticky). Knead in the rhubarb. Form a ball with dough and cut into 8 triangles. Place on pan and bake in center of oven for 12-15 minutes.
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LEMON RHUBARB SCONES WITH VANILLA BEAN GLAZE L A FARMGIRL ...
Sep 25, 2021 · Prepare the scone mixture. Stir together the dry ingredients and lemon zest, then cut in the cold butter until the mixture resembles a coarse meal. Add buttermilk, lemon juice, vanilla and egg to a well in the center. Stir to combine, then gently fold in rhubarb. Form the scones.
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COCONUT RHUBARB SCONES - THE KITCHEN MAGPIE
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