Rhubarb Scone

by | | Recipe, Scones, Sweet

Rhubarb Scone

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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter cold and cut into pieces
  • 1 cup thinly sliced fresh rhubarb
  • 1/3 cup milk the higher the fat content, the richer the flavor and more tender the scone
  • 1 egg
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until the mixture resembles coarse crumbs. Stir in fresh rhubarb.
  3. In a small bowl, whisk together milk, egg, and vanilla extract.
  4. Add wet ingredients to dry ingredients, and stir until just combined.
  5. Turn the dough out onto a well-floured surface. Gently knead 5-6 times or until the dough just comes together.
  6. Gently shape dough into an approximate 7-8 inch circle. Cut into 8 pieces, and place on the prepared baking sheet. Sprinkle with coarse sugar, if desired.
  7. Bake for 20-25 minutes, or until edges start to turn light golden brown. Remove to a wire rack to cool.
  8. Store leftovers in an airtight container.

Notes

Water Activity: 0.812
Lab Report

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