Rhubarb Scone: Moist, tender and perfect for rhubarb season
Equipment
measuring cups and spoons
large bowl
stirring spoons and whisk
pastry cutter
2 small bowls
fork
cookie sheet
parchment paper
Ingredients
2 1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chilled butter, cut into small pieces
1/2 cup (125 mL) chopped rhubarb
1/2 cup (125 mL) buttermilk
2 eggs
2 tsp (10 mL) sugar
1/2 (2 ml) ground cinnamon
Directions
Preheat oven to 400° F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, cut the butter into the flour, until you have coarse crumbs. This can also be done with two knives or a food processor. Stir in the rhubarb.
In a small bowl, whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
On a lightly floured surface, turn the sticky dough out and knead lightly. On a baking sheet lined with parchment or silicone mat, pat the dough onto a 9-inch circle. Score into 12 wedges.
In another small bowl, combine sugar and cinnamon and sprinkle the dough. Bake for 20 minutes, or until golden. Serve warm.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.