Best 3 Sumners Favorite Healthy Rhubarb Scones Recipes
In the realm of sweet and tangy treats, rhubarb scones stand tall as a delectable delight. These scones, crafted with the goodness of fresh rhubarb, offer a perfect balance of flavors and textures. Their tender and flaky layers envelop a vibrant rhubarb filling, creating an explosion of flavors in every bite. This article presents a collection of delectable rhubarb scone recipes, each offering unique variations to tantalize your taste buds. From classic scones with a hint of citrus to indulgent streusel-topped scones and gluten-free options for those with dietary restrictions, this article has something for everyone to savor. Let's embark on a culinary journey and explore the world of rhubarb scones, where every bite promises a symphony of flavors and textures.
Here are our top 3 tried and tested recipes!
SUMNER'S FAVORITE HEALTHY RHUBARB SCONES
I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.
Provided by Taste-Tester
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
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 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.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB & CUSTARD SCONES
These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 42m
Yield Makes 6
Number Of Ingredients 13
Steps:
- Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
- Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
- Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
- Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.
Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
Tips:
- Use fresh rhubarb: Fresh rhubarb has a tart and tangy flavor that is perfect for scones. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it completely before using.
- Don't overwork the dough: Overworking the dough will make the scones tough. Mix the dough just until it comes together, then stop. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.
- Chill the dough before baking: Chilling the dough before baking will help the scones rise and keep their shape. You can chill the dough for up to 30 minutes, or overnight.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
These healthy rhubarb scones are a delicious and easy-to-make breakfast treat. They are perfect for a weekend brunch or a quick snack. The scones are also a great way to use up fresh rhubarb. With their tart and tangy flavor, these scones are sure to be a hit with everyone who tries them.
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