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Rhubarb Scones

 Rhubarb Scones
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
16 ServingsPrep: 30 min. Bake: 20 min.

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 McCormick® Pure Vanilla Extract
  • Coarse sugar

Directions

  • 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.
  • 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 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:

2 of 2

Rhubarb Scones (continued)

Directions (continued)

  • 16 scones.
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.