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Rhubarb Drop Scones

(3 reviews)
Rhubarb Drop Scones
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12
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Rhubarb Drop Scones

A yummy, rustic way to use that tart, tasty spring fruit.

Ingredients

2 3/4
cups Gold Medal™ unbleached all-purpose flour
1/4
cup sugar
1
tablespoon baking powder
1
teaspoon baking soda
1 1/2
sticks cold, unsalted butter, cut into 1/4-inch cubes
1
cup chopped fresh or frozen and thawed rhubarb
3/4
cup buttermilk

Directions

  • 1 Preheat oven to 375°F.
  • 2 In the bowl of a stand mixer, combine flour, sugar, baking powder and baking soda.
  • 3 While mixer is on medium speed with the paddle attachment, slowly add butter and mix until mixture resembles a coarse meal.
  • 4 On low speed, mix in rhubarb and buttermilk and mix until just combined.
  • 5 Using two spoons or an ice cream scoop, scoop out generous pieces of the dough and place on a parchment-paper lined baking sheet, spacing them about 1 inch apart. You should end up with about 12 scones.
  • 6 Bake scones for about 25-30 minutes, or until a light golden brown. Allow to cool slightly on a cooling rack before serving.
See Step By Step

Step By Step  

Rhubarb Drop Scones

As prepared by Girl Versus Dough,

If I listed every single reason I am so happy it’s finally (finally!) spring, it would probably take you all day to read this post.

I’ll spare you my unending list and mention just a few: One, it’s warm and sunny, and two, my favorite vegetables and fruits, like rhubarb, are in season.

These Rhubarb Drop Scones are the perfect way to welcome spring back into your kitchen. They’re fluffy, sweet, buttery and tart, but all of the flavors work together – they don’t overpower each other. You’ll find yourself trying to decide which flavor is most prominent, and you can’t figure it out! It’s harmony in a scone.

Rhubarb Drop Scones Recipe

I’ve only recently (as in, the past two years) started incorporating rhubarb into my baking repertoire. Aside from rhubarb pie, I wasn’t sure how to use the red, celery-like stuff. But for me, mixing rhubarb into scones is a great way to use the fruit – it’s tart and sort of sweet, which makes for a great combination with the buttery, mild flavor of a scone.

Rhubarb Drop Scones Recipe

I’ll admit, rhubarb isn’t quite in season out here in the Midwest, which was a bummer (we have to wait until early May, according to the local grocer), so I had to use frozen rhubarb for my recipe. Still, it turned out great. I can’t wait to try this recipe again with fresh fruit, basking in the spring sun that finally (finally!) is coming through my kitchen windows.



Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon
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Nutrition Information 
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