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Rhubarb Scones Recipe

Rhubarb Scones Recipe

My grandfather grows rhubarb and gives us a great supply. The tartness is similar to a cranberry—perfect for tossing into a scone. — Danielle Ulam, Hookstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:16 servings

Ingredients

  • 1-1/4 cups whole wheat pastry flour
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
  • 1/2 cup heavy whipping cream
  • 1/4 cup fat-free milk
  • 1 teaspoon vanilla extract
  • Coarse sugar

Directions

  • 1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
  • 2. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
  • 3. Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm. Yield: 16 scones.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 scone (calculated without coarse sugar) equals 166 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 155 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.