RHUBARB SCONES RECIPES
RHUBARB SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16 scones.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 166 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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
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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
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From preprod.tasteofhome.com
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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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