Lemon Rhubarb Streusel Scones Recipe

Name: Lemon Rhubarb Streusel Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 1-1/2 cup All-purpose Flour; 1/2 cups Whole Wheat Flour (or Additional All Purpose Flour); 4 Tablespoons Packed Brown Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/4 cups Cold Butter Cubed; 1 teaspoon Lemon Zest; 1 cup Chopped Rhubarb; 1 whole Egg Yolk, Beaten; 1 cup Low Fat Sour Cream; FOR THE TOPPING:; 1/4 cups Quick Cooking Oats; 1 Tablespoon All-purpose Flour; 1/4 cups Packed Brown Sugar; 1 Tablespoon Butter, Melted; FOR THE GLAZE:; 1/2 cups Icing Sugar; 1/4 teaspoons Vanilla; 2 teaspoons Milk

Servings: persons

FOR THE SCONES:
1-1/2 cup All-purpose Flour
1/2 cups Whole Wheat Flour (or Additional All Purpose Flour)
4 Tablespoons Packed Brown Sugar
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/4 cups Cold Butter Cubed
1 teaspoon Lemon Zest
1 cup Chopped Rhubarb
1 whole Egg Yolk, Beaten
1 cup Low Fat Sour Cream
FOR THE TOPPING:
1/4 cups Quick Cooking Oats
1 Tablespoon All-purpose Flour
1/4 cups Packed Brown Sugar
1 Tablespoon Butter, Melted
FOR THE GLAZE:
1/2 cups Icing Sugar
1/4 teaspoons Vanilla
2 teaspoons Milk

1
["Preheat oven to 425 degrees F.", "For scones, in large mixing bowl, stir together flours, brown sugar, baking powder, baking soda and salt. Cut in butter (with pastry blender or your hands) until mixture resembles coarse crumbs. Toss rhubarb and lemon zest with flour mixture.", "Whisk together egg yolk and sour cream, make a well in the center of dry ingredients and add sour cream and egg all at once. Stir with a fork until combined (dough may seem dry). Turn onto a lightly floured surface and knead gently about 10 times, until fairly smooth. Pat dough into a 9"" circle and transfer to parchment paper-lined baking sheet.", "For streusel topping, combine oats, flour, 1/4 cup brown sugar and melted butter. Gently pat streusel into surface of dough and cut the dough circle into 12 wedges. Do not separate the wedges.", "Bake for 20-25 minutes, until cooked through and topping is lightly browned and crisp.", "For glaze, combine icing sugar, vanilla, and milk. Allow scones to cool slightly before drizzling on glaze."]

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SCONES:, 1-1/2 cup All-purpose Flour, 1/2 cups Whole Wheat Flour (or Additional All Purpose Flour), 4 Tablespoons Packed Brown Sugar, and more.

Yes, Lemon Rhubarb Streusel Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rhubarb Streusel Scones

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