Rhubarb Rye Cream Scones
Rhubarb Rye Cream Scones are tender and slightly sweet with plenty of tart rhubarb flavor and hints of lemon and cinnamon.
Ingredients
- 1½ cups fresh rhubarb, sliced ½-inch thick (about 2 large stalks)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup rye flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 small lemon, finely chopped
- 8 tablespoons cold unsalted butter, cut into cubes
- ¼ cup heavy cream
- Coarse sugar, for garnish
Instructions
- In a bowl, combine the chopped rhubarb, 2 tablespoons sugar and cinnamon. Toss to combine and set aside
- Preheat oven to 400°.
- In a large bowl, whisk together the flours, 3 tablespoons sugar, baking powder, salt and zest.
- Add the butter cubes and use a pastry cutter or 2 forks to cut the butter into the dry ingredients until pea-sized.
- In a separate bowl, whisk together the eggs and cream. Add this mixture to the flour and butter bowl and gently stir to combine. Mix only until the dry and wet ingredients come together.
- Line a sheet pan with parchment paper.
- On a lightly floured surface, shape the scone dough into an 8-inch disk. Cut the disk into 8 even wedges and sprinkle the tops with the coarse sugar.
- Bake the scones for 18 minutes, or until golden brown and slightly firm.
- Cool slightly on the sheet pan before cutting the wedges along the score lines.
- Serve immediately or store in an airtight container.
Servings: 8 scones