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. 




Ingredients:


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.







    Enjoy!!

    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



    2 comments:

    StampinwithAnita said...

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

    landlbass said...

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