Best 5 Rhubarb Scones Recipes

RHUBARB SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., 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 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

HONEY SCONES WITH RHUBARB COMPOTE

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
• Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
• To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
• Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
• Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
• Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.

SUMNER'S FAVORITE HEALTHY RHUBARB SCONES

Steps:

• Line baking sheet with parchment paper and preheat oven to 400.
• In bowl whisk together flour, sugar, baking powder, baking soda and salt.
• In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
• Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
• Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.

RHUBARB-BUCKWHEAT SCONES

Steps:

• Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.
• Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.
• Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE

Steps:

• In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.