‹ Back to Rhubarb Scones

Print Options

Rhubarb Scones Exps174558 Th143191c11 12 7bc Rms 2

Rhubarb Scones

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD: 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

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

  • 1. 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.
  • 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 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC