Best Rhubarb Scones Recipes

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RHUBARB SCONES



Rhubarb Scones image

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry-perfect for tossing into a scone. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 16 scones.

Number Of Ingredients 12

1-1/4 cups whole wheat pastry flour
1-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Coarse sugar

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.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

HONEY SCONES WITH RHUBARB COMPOTE



Honey Scones with Rhubarb Compote image

This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.

Provided by Martha Collison

Categories     HarperCollins     HarperCollins     Bake     Breakfast     Bread     Biscuit     Honey     Rhubarb     Vegetarian

Yield Makes about 9 scones

Number Of Ingredients 13

Rhubarb compote:
200g (7 ounces) rhubarb, trimmed and cut into small pieces
50g (1/4 cup) granulated sugar
100ml (1/3 cup plus 5 tsp.) orange juice
Honey scones:
300g (2 1/3 cups) self-rising flour, plus extra for dusting
75g (about 5 1/4 tbsp) cold butter, cubed
25g (2 tbsp.) granulated sugar
2 tbsp honey, plus extra for glazing
125ml (1/2 cup) whole milk
Clotted cream, to serve
Special Equipment
6cm (2 1/3-inch) round pastry cutter

Steps:

  • Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
  • Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
  • To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
  • Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
  • Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
  • Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.

SUMNER'S FAVORITE HEALTHY RHUBARB SCONES



Sumner's Favorite Healthy Rhubarb Scones image

I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.

Provided by Taste-Tester

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup skim milk
1 egg
2 stalks rhubarb

Steps:

  • Line baking sheet with parchment paper and preheat oven to 400.
  • In bowl whisk together flour, sugar, baking powder, baking soda and salt.
  • In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
  • Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
  • Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.

RHUBARB-BUCKWHEAT SCONES



Rhubarb-Buckwheat Scones image

A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield 12 scones

Number Of Ingredients 11

6 ounces rhubarb, cut into 1/4-inch slices if stalks are narrow, diced if large (1 1/2 cups)
1/2 cup granulated sugar
3/4 cup cold heavy cream, plus more for brushing
1 large egg, beaten
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup buckwheat flour
2 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
6 tablespoons cold unsalted butter, cut into pieces
Coarse sanding sugar or more granulated sugar, for sprinkling
Strawberry butter or strawberry jam, for serving

Steps:

  • Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.
  • Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.
  • Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.

RHUBARB SCONES



Rhubarb Scones image

Categories     Egg     Bake

Number Of Ingredients 11

2 cups flour
2 tablespoons flour
1/3 cup brown sugar
1 tablespoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold, cut into cubes
1 piece egg
1/4 cup whipping cream
1/3 cup sour cream
2 teaspoons vanilla
3/4 cup rhubarb

Steps:

  • Preheat oven to 400 degrees. Place parchment paper on cookie sheet or pizza pan.
  • In a large bowl, combine flour (total is 2 cups PLUS the 2 tablespoons), brown sugar, baking powder and salt.
  • Cut in butter until mixture is crumb sized. You can also combine the flour, brown sugar, baking soda and salt in a food processor. Pulse a few times to to mix all together, then add cold butter to processor and pulse a few time until mixture is crumbly and when you squeeze a handful the flour sticks together.
  • In a medium bowl combine the wet ingredients. Pour wet ingredients into dry ingredients and stir until just comined.
  • Fold in rhubarb.
  • Flour a counter or cutting board and place dough on the foured surface.
  • Press out the dough until it's a 1/2" thick circle. Place onto prepared cookie sheet and cut into 8 even wedges. Separate wedges by about 1/4" so all sides will brown evenly. Optional: Brush wedges with cream and sprinkle with sugar. Also you can spread a simple glaze onto cooled scones if you wish.
  • Bake for 18 - 22 minutes.

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE



Ricotta Scones with Rhubarb-Orange Compote image

Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska

Provided by Taste of Home

Time 45m

Yield 1 dozen (3/4 cup compote).

Number Of Ingredients 20

3/4 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1 cup finely chopped fresh or frozen rhubarb, thawed
1/2 small navel orange, peeled and pureed
SCONES:
3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 large egg, beaten
1 cup heavy whipping cream
1 cup ricotta cheese
2 teaspoons grated orange zest
TOPPING:
2 tablespoons heavy whipping cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.

Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

STRAWBERRY RHUBARB DROP SCONES RECIPE - (4.2/5)



Strawberry Rhubarb Drop Scones Recipe - (4.2/5) image

Provided by á-2225

Number Of Ingredients 10

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
2 cups mixed diced rhubarb and strawberries
1 egg
1 egg yolk
1 cup buttermilk
Raw sugar for sprinkling, optional

Steps:

  • Preheat oven to 400 degrees. In a large bowl in stand mixer, whisk together the flour, sugar, baking powder and salt. Add the butter pieces. Add the rhubarb and strawberries. In a small bowl, whisk together the egg, egg yolk and buttermilk, then add to the flour-fruit mixture. Stir until combined. Drop about 1/3 cup of the dough onto a large baking sheet lined with parchment paper. Pat them down slightly until they are a uniform thickness (about 1/2 - 3/4 inch). If using, sprinkle tops with raw sugar. Bake for about 20 minutes (a little less if you opt for smaller scones) or until the scones are golden and the edges beginning to brown. Cool completely on a wire rack.

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