Description
Deliciously tender scones loaded with sweet roasted rhubarb, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup roasted rhubarb, chopped
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the roasted rhubarb.
- In a separate bowl, whisk together the cream and egg, then add to the dry ingredients.
- Stir until just combined, then turn out onto a floured surface.
- Knead gently and shape into a circle about 1 inch thick.
- Cut into wedges and place on a baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg