Rhubarb Scone
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
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- In a small bowl, whisk together milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients, and stir until just combined.
- Turn the dough out onto a well-floured surface. Gently knead 5-6 times or until the dough just comes together.
- 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.
- Bake for 20-25 minutes, or until edges start to turn light golden brown. Remove to a wire rack to cool.
- Store leftovers in an airtight container.
Notes
Water Activity: 0.812
Lab Report