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Rhubarb Scones Recipe

Rhubarb Scones Recipe

My grandfather grows rhubarb and gives us a generous 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.

Reviews for Rhubarb Scones

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MY REVIEW
Reviewed Jun. 23, 2014

"These are awesome, and the perfect size -- not too big. The cardamom and rhubarb play so well together. Was worried I wouldn't be able to find whole wheat pastry flour, but there it was in the baking aisle. It even comes in small bags, so you don't have to buy a ton for one recipe. Next time, I'm increasing the rhubarb to two cups, but will probably add a little more sugar, too."

MY REVIEW
Reviewed May. 18, 2014

"Nice and tender with a slight cardamom flavor. I took these to a church potluck and people were tricked into eating and enjoying them thinking they contained strawberries! They were surprised to learn the truth! This was a good way to use up my extra rhubarb. Actually I increased the amount of rhubarb and it was still good."

MY REVIEW
Reviewed May. 3, 2014

"Great recipe! Love the tart little bites of rhubarb."

MY REVIEW
Reviewed Mar. 25, 2014

"This recipe is a keeper, thank you for sharing. :)"

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