Debbie’s Rhubarb Scones
There is no better sign that spring has arrived than harvesting fresh rhubarb — a popular garden crop here on the Island. My absolute favourite thing to make with it is fresh rhubarb scones, a shared family recipe passed down to me from my mother-in-law Debbie. The perfect combination of rich dairy and tart rhubarb, they’re a guaranteed hit at any family get-together. – Millicent M., PEI
- Prep: 25 minutes
- Cooking: 20 minutes
Ingredients
- Scones
- 2 cups (500 mL) all-purpose flour
- 1/4 cup (60 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
-
1/4 tsp (1 mL) coarse salt
- 1 tbsp (15 mL) orange zest
- 1/3 cup (75 mL) cold Canadian butter
-
1 ½ cups (375 mL) chopped fresh or frozen rhubarb
- 1 egg
- 2/3 cup (150 mL) Canadian 35% cream, divided
- 1 tsp (5 mL) vanilla extract
- Glaze
- 1 cup (250 mL) confectioners’ (icing) sugar
- 2 tbsp (30 mL) Canadian milk
- 1/2tsp (2 mL) vanilla extract
Make it with Canadian Dairy
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Preparation
Scones
Preheat oven to 400°F (200°C). Line large baking sheet with parchment.
In large bowl, whisk together flour, sugar, baking powder, salt and orange zest. Using fingers or two knives, cut in butter until small, pea-sized pieces are formed. Stir in rhubarb until coated.
In medium bowl, whisk together egg, 1/2cup (125 mL) cream and vanilla. Pour into flour mixture and fold together until mixture is starting to look like a ragged dough.
Transfer to floured surface. Shape dough into a 1-inch (2.5 cm) thick circle and cut into 8 triangles.
Transfer to prepared baking sheet. Brush tops with remaining cream.
Bake for 20 to 25 minutes or until golden. Let cool completely.
Glaze
Meanwhile, in medium bowl, whisk together confectioners’ sugar, milk and vanilla until smooth.
Drizzle glaze over cooled scones. Let stand for 30 to 40 minutes or until glaze is set.
Tips
Substitute rhubarb with strawberries or any berry or fruit of your choice.
Nutritional information
Per serving| Energy: | 363 Calories |
| Protein: | 6 g |
| Carbohydrate: | 49 g |
| Fat: | 16 g |
| Fibre: | 1.3 g |
| Sodium: | 266 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 154 mg |
| Selenium: | 37 % |
| Folate: | 30 % |
| Niacin: | 21 % |
| Thiamin: | 21 % |
