Rhubarb Cream Scones...

Sunday baking with rhubarb cream scones...

Tart like cranberry scones, I tossed a bit of sugar with the chopped rhubarb to sweeten, and finished with a sprinkling of snowy icing sugar. Can't beat garden grown rhubarb- it's thriving beautifully 🌱 with the blessed combo of sun and rain 🌦! Have a beautiful day my friends!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

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 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.

Absolutely beautiful...

Deliciously crunchy tops yielding to cream soft!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

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 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake for 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.