RHUBARB SCONES
Steps:
- 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.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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Oluebube Miracle
[email protected]Yum! These scones were delicious. I made them for a brunch party and they were a huge hit. The rhubarb gave them a nice tart flavor and the scones were so light and fluffy.
Ali Hedair
[email protected]I've made these scones several times now and they always turn out great. They're so easy to make and the flavor is amazing. I love the tartness of the rhubarb and the sweetness of the scones. They're perfect for a quick breakfast or snack.
mahlatse mabuza
[email protected]These rhubarb scones were a delightful treat! The combination of tart rhubarb and sweet, crumbly scones was simply irresistible. The scones were easy to make and turned out perfectly golden brown. I served them warm with a dollop of whipped cream and