rhubarb scones
rhubarb scones

Rhubarb Cream Scones

From blog post: Rhubarb Cream Scones


May 15, 2016


1 1/2 cups all-purpose flour

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream

1 tsp. vanilla

1/2 cup chopped rhubarb

coarse sugar, for sprinkling (optional)


1Preheat the oven to 425F.


3In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cream and vanilla and start to stir; add the rhubarb and stir just until the dough comes together.


5Gather it up into a ball, getting any dry bits up out of the bowl with your hands. Fold it over itself a couple times as you gather it up, and pat into a 1-inch thick circle on a parchment-lined baking sheet.


7If you like, brush the top with a bit of cream - I usually have enough left in the bottom of the measuring cup - and sprinkle with sugar. Cut into 6-8 wedges with a sharp knife, and pull the scones apart so that they have room to brown. Bake for 15-20 minutes, or until golden.


9Makes 6-8.