by Midge
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A&M's Testing Notes:
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Expand3 stalks rhubarb Ask a question about this ingredient
2 1/2 cups flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
8 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup vanilla sugar Ask a question about this ingredient
2/3--3/4 cups heavy cream Ask a question about this ingredient
Preheat oven to 425.
Ask a question about this stepSlice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar.
Ask a question about this stepSift flour, baking powder and salt together in large bowl or bowl of food processor.
Ask a question about this stepCut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
Ask a question about this stepBlend in 1/4 cup of the sugar.
Ask a question about this stepBlend in sliced rhubarb.
Ask a question about this stepBlend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
Ask a question about this stepTransfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
Ask a question about this stepArrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
Ask a question about this stepI used FF Half and Half instead of cream to save calories. I wound up with a pretty sticky mess, but I plopped them onto a baking sheet anyway. They taste ok, but I think I blended the rhubarb too finely, because I could barely taste it. I'll try again with less liquid and more fruit.
MMM...just made these - I didn't have quite enough cream so I added half and half to make up the difference. Delicious!
Thanks so much! I've been craving these lately myself. Milk works too, but I'm partial to the added fat ;)
These are just delicious! They have become my "go to" scone recipe. (Lately, my "go to" breakfast on the go recipe as well...)
I started making them after getting some rhubarb in my CSA earlier this year and not knowing what to do with it. Since then, I've been substituting in other fruits and even other flours (I've exchanged up to 1.5 c whole wheat with great results). I have also had great luck with freezing them individually and then popping a few in the oven when needed. Thanks!!
Thanks so much kateteresa! So glad you like them. Nice to know that whole wheat works well.
Hi, I just wanted to let you know that I had a surplus of rhubarb, so I decided to try out this recipe. Despite the fact that I have never made scones before, they turned out wonderfully. Thanks so much!
I love that you can see what recipes other people are viewing because that's how I stumbled across this one just now! Love rhubarb and scones but have never thought to put the two together. Can't wait to try these.
Made these and they were insanely delicious. My daughters loved them as a bed for vanilla ice cream with rhubarb compote drizzled over it (ah youth).
Thanks! Must try them with ice cream. Bought ramps today to make your pesto..
I made this today with a mix of white whole wheat flour and spelt flour. I used regular sugar (a little less) and chopped crystallized ginger. THey are tender and moist and delicious!
Midge, I made them and they are perfectly wonderful. Thank you for sharing.
these look wonderful!!
Yum!
That looks delish, I think I will make them on Saturday morning.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
These are delicious! And very easy to make. I didn't have heavy cream so I used sour cream and 2% milk. And I added a little cardamom. I think this is my new go-to brunch recipe!