Rhubarb Scones

Serves 6. | Prep: 10 minutes | Cook: 20 minutes


2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped rhubarb
1/2 cup lowfat buttermilk
2 eggs
2 teaspoons sugar
1/2 teaspoon ground cinnamon


Preheat oven to 400 degrees.

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 course crumbs. This can also be done with two knives or a food processor. Stir in the rhubarb.

Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture ad 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. Combine sugar an cinnamon and sprinkle the dough. Bake for 20 minutes, or until golden. Serve warm.

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