Description
Light, buttery scones with a tender crumb and tart rhubarb filling. A modern British twist on classic summer baking. Perfect with cream or jam for brunch.
Ingredients
1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour (or gluten-free)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup cold butter (cut into 1.5-inch cubes)
3/4 cup heavy cream
1 1/2 cups chopped rhubarb
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper
Whisk flours, sugar, baking powder, and salt in a large bowl
Cut cold butter into dry ingredients using a pastry blender until crumbly
Gradually mix in cream until dough just holds together (10% moisture test: should not weep liquid)
Fold in rhubarb until evenly distributed
Turn dough onto lightly floured surface and shape into 8-inch round (1/8-inch spacing recommended)
Cut into 8 wedges using a sharp knife
Brush tops with extra cream
Bake for 20-22 minutes until golden brown and crisp
Notes
For tender crumb, avoid overmixing. Refrigerated butter is crucial for proper flake. Rhubarb can be substituted with diced pear. Store in airtight container for up to 1 day. Freeze for 3 months. Serve with elephant ear whipped cream and strawberry preserves.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Modern British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg