Rhubarb Custard Scones Recipes

EASY RHUBARB SCONES

Easy Rhubarb Scones image

These easy Rhubarb Scones are a simple recipe that only require 5 ingredients and 30 minutes, for a delicious dessert or treat with the tart flavor of fresh rhubarb.

Provided by The Creative Bite

Categories Breads

Time 30m

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup diced rhubarb
1 ¼ cup heavy whipping cream
1 Tablespoon granulated sugar
3 Tablespoons butter, melted
3/4 cup powdered sugar
2 Tablespoons whipping cream
1/2 teaspoon vanilla extract

Steps:

Preheat your oven to 400°.
Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
Sprinkle the scones with 1 Tablespoon sugar.
Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
Brush with melted butter and serve warm.
Srore leftovers at room temperature in an airtight container for up to 3 days.
Mix all the ingredients in a small bowl and whisk until smooth.
Drizzle over the scones once they are cooled.

Nutrition Facts : Calories 390 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 362 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

RHUBARB SCONES

Rhubarb Scones image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 16 scones.

Number Of Ingredients 12

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

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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