Sunday, March 21, 2010

Recipe - Rhubarb Scones

I'm pushing spring by having such a taste for rhubarb. Well, good thing I still have some of our own rhubarb chopped ready to use in the freezer! So what was easy to make, yummy, and also easy to freeze again? Rhubarb scones - yum, yum, yum!

I modified this recipe from a couple I saw on the web. I'm beginning to think I don't need ALL the cookbooks that I love to look at. :-)


• 1 - 1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1/3 cup sugar
• 2 - 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup milk (I used unsweetened soymilk)
• 1/2 cup low-fat plain yogurt (we make our own)
• 1 egg
• 2 stalks rhubarb, cut into cubes (I used 2 cups of frozen rhubarb cubes, thawed just slightly)
• 1-2 Tbsp. ground flaxseeds (optional)


(1) Line baking sheet with parchment paper.
(2) Preheat oven to 400°F.
(3) In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
(4) In small bowl mix milk and egg. Drizzle over dry ingredients stirring with fork to make a dough (dough will be wet and sticky).
(5) Knead in the rhubarb. Stir with stiff spoon or use your clean fingers!
(6) Form a ball with dough, place on baking sheet, pat down into circle about 8 inches wide and cut into 8 triangles.
(7) Sprinkle with ground flaxseeds if desired.
(8) Bake in center of oven for 12-15 minutes. If using frozen (versus fresh) rhubarb, the scones WILL need to be baked just a few minutes more to thoroughly cook (mine needed to be cooked ~25 minutes total). Test with toothpick before removing from oven. If top is getting brown but inside is still sticky, cover top with foil while cooking a few minutes more until done (I did this). Let cool on wire wrack until warm but not hot.

(Photo: Rhubarb Scones fresh out of oven - still needs to be sliced)

Serve warm (yummy, yummy). If any are left over, store in an airtight container or slice and freeze. Also very good toasted and served with just a thin spread of strawberry jam.

Even cutting this dough before cooking was not enough to keep it separated like traditional scones when baking. This is a very light dough - it is not heavy like many scones, but is delicious and a great way to push spring. :-)

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

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