Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Rhubarb Scones
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 9%
CARBS 29G47% OF CAL
2G FIBER15G OTHER12G TOTAL SUGAR
FAT 12G45% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scones studded with tart rhubarb pieces and topped with turbinado sugar. A sweet and tangy pastry good warm with tea or coffee.
mainamericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/3-1/2 cup fresh or frozen rhubarb (finely diced into 1/4-inch pieces)
- 2 cups all-purpose flour (spooned and levelled)
- 1/2 cup white granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt (*reduce to 1/4 teaspoon if using salted butter)
- 1/3 cup cold unsalted butter (cut into 6 or 7 pieces)
- 1 large egg (cold)
- 1/2 cup heavy whipping cream (cold (35% b.f.))
- 1/4 cup milk (cold (2 or 3% milk recommended))
- 1/2 teaspoon vanilla extract or vanilla bean paste
- Additional heavy cream (for brushing)
- Turbinado (coarse or fine white granulated sugar, for sprinkling on tops)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 9%
CARBS 29G47% OF CAL
2G FIBER15G OTHER12G TOTAL SUGAR
FAT 12G45% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 130mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 33mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.