How To Make Recipe Rhubarb Scones
Delicious scones filled with tangy rhubarb chunks and drizzled with glaze.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, frozen and grated
- 1 egg, beaten
- 1/2 cup heavy cream
- 1 cup diced rhubarb
- 1 tbsp turbinado sugar
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
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Add grated butter and stir until mixture resembles coarse crumbs.
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In a separate bowl, whisk together egg and heavy cream.
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Make a well in the center of the dry ingredients and pour in the wet ingredients.
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Gently mix until dough forms.
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Fold in diced rhubarb.
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Transfer dough onto a floured surface and knead gently.
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Flatten the dough into a circle of about 1-inch thickness.
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Cut the dough into 8 wedges and place on prepared baking sheet.
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Brush the tops of the scones with beaten egg and sprinkle turbinado sugar on top.
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Bake for about 20-25 minutes until golden brown.
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While scones are baking, whisk together powdered sugar and milk to make the glaze.
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Drizzle glaze over baked scones.
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Serve warm and enjoy!
Nutrition
- Calories : 541kcal
- Total Fat : 22g
- Saturated Fat : 13g
- Cholesterol : 103mg
- Sodium : 525mg
- Total Carbohydrates : 81g
- Dietary Fiber : 2g
- Sugar : 40g
- Protein : 7g
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