Rhubarb Sour Cream Drop Scones Recipes

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.

RHUBARB SOUR CREAM DROP SCONES

Steps:

• Preheat the oven to 400F.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.
• 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. Makes 6-8 scones.

RHUBARB SCONES WITH SOUR CREAM

Steps:

• For the Rhubarb Scones simply make the dough using the sour cream, milk and vanilla as liquid ingredients.
• Form the scones as described in the blog post for Flaky Scones (watch the video in the posts), adding the drained rhubarb after the 1st letter fold when your dough is rolled out to a rectangle. Push the rhubarb pieces into the dough, fold, shape and cut into 8 wedges.
• Glaze the scones with egg wash and bake at 220 Celsius for about 15 minutes. Let them cool slightly and ENJOY!

EASY RHUBARB SCONES

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.

RHUBARB & CUSTARD SCONES

Steps:

• Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
• Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
• Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
• Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
• Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.