Saturday, May 16, 2020

Rhubarb Cinnamon Scones

I have some frozen rhubarb in my
 freezer left over from last year, and 
decided to make this scones with some of it.
Rhubarb with a touch of cinnamon, 
make these scones delicious.

This recipe makes eight large scones.
Great for breakfast, snack 
or an afternoon tea. 


1/2 cup sugar
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg
1/2 cup milk or buttermilk.
    1 tsp vanilla extract
    1 tsp cinnamon

    Preheat Oven to 375deg. F

    In a large bowl, whisk together the
     sugar, flour, baking powder, salt and cinnamon.

    Cut in the butter until it resembles coarse crumbs.

    Stir in the rhubarb. 

    In a small bowl, 
    mix together the egg, milk, 
    and vanilla

    Combine the two bowls together.
    (The flour and egg mixture)

    Turn out on a floured surface,
     knead a few times and shape into a circle.

    Cut into 8 wedges.
    (nice dough)

    Brush with milk

    Place on a parchment lined baking sheet.

    Bake 375 deg. F for 25 mins, or 
    just until they start to turn golden.

    Cool completely.

    Drizzle some frosting over the scones.
    1/2 cup icing sugar/confectionery sugar
    with 1 tbsp milk.


    Rhubarb is a perennial plant, easy to grow,
    with low maintenance.
    Packed with vitamins, minerals and
    organic values.

    I also made Rhubarb Lemon Scones.
    Yummy also.

    Thanks for your visit xo


    StampinwithAnita said...

    Looks delicious! Scones are my favorite and I love rhubarb, too... Have to give this a try!!!

    landlbass said...

    You've made me hungry. I would like to invite you to come to the Classy Flamingos Blog party. Tuesday evening 7 pm Eastern thru Saturday. We'd love to have you.