Rhubarb Scones Recipes

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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

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.

RHUBARB SCONES



Rhubarb Scones image

Categories     Egg     Bake

Number Of Ingredients 11

2 cups flour
2 tablespoons flour
1/3 cup brown sugar
1 tablespoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold, cut into cubes
1 piece egg
1/4 cup whipping cream
1/3 cup sour cream
2 teaspoons vanilla
3/4 cup rhubarb

Steps:

  • Preheat oven to 400 degrees. Place parchment paper on cookie sheet or pizza pan.
  • In a large bowl, combine flour (total is 2 cups PLUS the 2 tablespoons), brown sugar, baking powder and salt.
  • Cut in butter until mixture is crumb sized. You can also combine the flour, brown sugar, baking soda and salt in a food processor. Pulse a few times to to mix all together, then add cold butter to processor and pulse a few time until mixture is crumbly and when you squeeze a handful the flour sticks together.
  • In a medium bowl combine the wet ingredients. Pour wet ingredients into dry ingredients and stir until just comined.
  • Fold in rhubarb.
  • Flour a counter or cutting board and place dough on the foured surface.
  • Press out the dough until it's a 1/2" thick circle. Place onto prepared cookie sheet and cut into 8 even wedges. Separate wedges by about 1/4" so all sides will brown evenly. Optional: Brush wedges with cream and sprinkle with sugar. Also you can spread a simple glaze onto cooled scones if you wish.
  • Bake for 18 - 22 minutes.

SUMNER'S FAVORITE HEALTHY RHUBARB SCONES



Sumner's Favorite Healthy Rhubarb Scones image

I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.

Provided by Taste-Tester

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup skim milk
1 egg
2 stalks rhubarb

Steps:

  • Line baking sheet with parchment paper and preheat oven to 400.
  • In bowl whisk together flour, sugar, baking powder, baking soda and salt.
  • In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
  • Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
  • Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.

RHUBARB-BUCKWHEAT SCONES



Rhubarb-Buckwheat Scones image

A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield 12 scones

Number Of Ingredients 11

6 ounces rhubarb, cut into 1/4-inch slices if stalks are narrow, diced if large (1 1/2 cups)
1/2 cup granulated sugar
3/4 cup cold heavy cream, plus more for brushing
1 large egg, beaten
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup buckwheat flour
2 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
6 tablespoons cold unsalted butter, cut into pieces
Coarse sanding sugar or more granulated sugar, for sprinkling
Strawberry butter or strawberry jam, for serving

Steps:

  • Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.
  • Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.
  • Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.

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Top Asked Questions

How to bake rhubarb scones with glaze?
Bake the rhubarb scones until they are puffed and golden brown, about 12 to 14 minutes. Let the scones sit on the baking sheet for a few minutes before moving to a wire rack. Prepare the glaze. Whisk all glaze ingredients until smooth. Drizzle over warm scones with a spoon. Allow to set before serving.
What is the recipe for rhubarb cake?
In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in fresh rhubarb. In a small bowl, whisk together milk, egg, and vanilla extract.
How to bake rhubarb and how to cook with it?
In a small bowl or measuring cup, stir together the butter, sour cream and egg. Add to the dry ingredients along with the rhubarb and stir just until combined. Drop in large spoonfuls (about 1/3 cup each) onto a parchment-lined baking sheet and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden.
How to bake scones in oven?
Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper. Brush with one or two tablespoons of milk using a pastry brush. Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.

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