Broma Bakery · by Sarah Fennel★ 5.0
White Chocolate Raspberry Rhubarb Scones
NUTRITION · PER SERVING—
CAL 24%·PRO 16%
CARBS 64G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC31G OTHER26G TOTAL SUGAR
FAT 22G41% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender white chocolate, tart raspberry and rhubarb scones baked until golden. These are slightly sweet with fruit flavor throughout. Serve warm for breakfast or as an afternoon treat.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons salted butter, cold
- 1/2 cup buttermilk
- 3/4 cup rhubarb, chopped
- 4 ounces raspberries, fresh but frozen so they do not squish when you fold them into the dough
- 1/2 cup white chocolate chips, melted
At a glance
PER SERVING
CAL 24%·PRO 16%
CARBS 64G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC31G OTHER26G TOTAL SUGAR
FAT 22G41% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 366mg
- Total sugar
- 26g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.