Naughty Rhubarb Scones – a delicious recipe with stalks rhubarb, flour, baking powder, salt, unsalted butter, vanilla sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 425u00b0 F.", "Slice rhubarb stalks 1/4 "" thick. Toss with 3 tablespoons of the sugar.", "Sift flour, baking powder and salt together in large bowl or bowl of food processor.", "Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.", "Blend in 1/4 cup of the sugar.", "Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)", "Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)", "Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.", "Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top."]
701
kcal
Calories
38
g
Fat
64
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 stalks rhubarb, 2 1/2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.
Yes, Naughty Rhubarb 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
