Rhubarb Cream Scones
Rhubarb Cream Scones
AuthorJulie
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)
1
Preheat the oven to 425F.
2
In 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.
3
Gather 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.
4
If 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.
5
Makes 6-8.
Ingredients
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)
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These rhubarb cream scones sound amazing! I love how the recipe uses heavy cream for such a rich texture. Narinig mo ba, I wonder if adding a hint of cinnamon would complement the rhubarb’s tartness? The combination sounds like it would be perfect for a cozy weekend breakfast.
These scones look absolutely lovely — the combination of tart rhubarb and rich cream is such a classic pairing, and I appreciate how simple the recipe is with just a handful of ingredients. The tip about folding the dough over itself a couple of times for extra layers is really helpful. I’ve been looking for more creative ways to keep my kids entertained in the kitchen, and we recently stumbled on some Online Coloring pages that have been a hit for rainy afternoons while things bake. Thanks for sharing this, Julie — can’t wait to try it with the rhubarb from our garden!
These scones look absolutely delightful — the combination of tart rhubarb and rich cream is such a classic pairing, and I love how simple the recipe is with just a handful of ingredients. The tip about pulling the wedges apart for better browning is genuinely useful. I’ve been experimenting with creative baking projects lately, and I even used AI Song Creator to make a fun little tune about my kitchen adventures, which made the whole process even more enjoyable. Thanks for sharing this, Julie — I’ll definitely be trying these this weekend!
These rhubarb cream scones look absolutely delightful — the simplicity of just cream, vanilla, and fresh rhubarb is exactly the kind of baking I love. I can almost smell them coming out of the oven at 425F. The tip about pulling the wedges apart for even browning is a small detail that makes a big difference. For anyone who enjoys pairing creative kitchen moments with music, I’ve found CraftMusic AI to be a fun companion while baking. Thanks for sharing this recipe, Julie — definitely trying it this weekend!
These scones look absolutely delightful — the combination of tart rhubarb and rich cream is such a classic pairing, and your tip about folding the dough gently to keep them tender is spot on. I’ve been experimenting with different flavor profiles in my own kitchen lately, and it’s amazing how the right balance of ingredients can transform a simple bake. For anyone who enjoys getting creative with flavors, whether in baking or beyond, tools like CreateMusicAI Music Generator can spark fresh inspiration. Thanks for sharing this recipe, Julie — I’ll definitely be trying it with some fresh rhubarb this weekend!