RHUBARB SCONES RECIPE RECIPES
RHUBARB SCONES | TIKKIDO.COM
Provided by Nikki Wills
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16 Scones
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large bowl. Cut in butter until the butter is in pea-sized chunks.
- Add wet ingredients and rhubarb, and mix until it turns into a stiff dough.
- Divide dough in half. Pat each half of dough into a 10 inch diameter circle. Cut each disk into eight wedges.
- Bake on a parchment lined cookie sheet for 15 minutes at 350 degrees.
RHUBARB DROP SCONES RECIPE - TABLESPOON.COM
A yummy, rustic way to use rhubarb, that tart, tasty spring fruit.
Provided by Girl Versus Dough
Total Time 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In the bowl of a stand mixer, combine flour, sugar, baking powder and baking soda.
- While mixer is on medium speed with the paddle attachment, slowly add butter and mix until mixture resembles a coarse meal.
- On low speed, mix in rhubarb and buttermilk and mix until just combined.
- Using two spoons or an ice cream scoop, scoop out generous pieces of the dough and place on a parchment-paper lined baking sheet, spacing them about 1 inch apart. You should end up with about 12 scones.
- Bake scones for about 25-30 minutes, or until a light golden brown. Allow to cool slightly on a cooling rack before serving.
Nutrition Facts : ServingSize 1 Serving
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- 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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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.
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- 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 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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A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
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- Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.
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Directions. 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 ...
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May 12, 2021 · Instructions. Preheat your oven to 400°. Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb. Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together. Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a ...
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Mar 21, 2017 · 1 tablespoon baking powder. 1 teaspoon baking soda. 1 1/2 sticks cold, unsalted butter, cut into 1/4-inch cubes. 1 cup chopped fresh or frozen and thawed rhubarb. 3/4 cup buttermilk.
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