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Rhubarb Scones

Name: Rhubarb Scones
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 scones.
Cuisine: Europe, British
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 cold 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

10 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 20 min.

Makes

16 scones

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

Rhubarb Scones Recipe photo by Taste of Home

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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 cold 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

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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 scone: 166 calories, 9g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 2g protein.