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Rhubarb Cream Scones

Yields1 Serving

 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)

Preheat the oven to 425F.


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.


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.


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.


Makes 6-8.