CookPal AI
Rhubarb Scones

Rhubarb Scones

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • ½ cup white sugar
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg

  • Wet Ingredients

    • 🧈 ½ cup cold unsalted butter, cut into 1/2-inch cubes
    • 🥛 1 cup heavy whipping cream (plus 2 tablespoons for brushing)
    • 1 teaspoon vanilla extract
    • 🍊 1 ½ teaspoons grated orange zest, divided
    • 🍊 1 tablespoon fresh orange juice

  • Fruits and Sweeteners

    • 1 cup frozen chopped rhubarb
    • 2 tablespoons turbinado sugar
    • ½ cup powdered sugar

  • Additional

    • 1 pinch kosher salt

STEPS

1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.

3

Fold frozen rhubarb into the flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest. Create a well in the dry mixture and pour the wet ingredients in, stirring gently until just moistened.

4

Turn the dough onto a floured surface. Press into an 8-inch round circle.

5

Cut the rounded dough into 8 wedges and space them 2 inches apart on the baking sheet.

6

Brush scones with 2 tablespoons heavy cream and sprinkle with turbinado sugar.

7

Bake the scones in the preheated oven for 15-20 minutes until golden. Allow them to cool on a wire rack for 10 minutes.

8

Combine powdered sugar, remaining orange zest, orange juice, and a pinch of kosher salt to create the glaze. Adjust with more juice for consistency. Drizzle the glaze over the warm scones and serve immediately.

NUTRIENTS

Per 1 serving

🔥

429

Calories

  • 4
    Protein
  • 50
    Carbs
  • 24
    Fats

💡 For best results, handle the dough as little as possible to keep the texture light.Rhubarb can be replaced with other fruits like strawberries or blueberries for variation.Glaze the scones while they are warm for better adherence and presentation.