Rhubarb Ginger Cream Scones
Rhubarb Ginger Cream Scones
Crystallized and fresh ginger pair surprisingly well with fresh rhubarb. Serve these scones with a generous spread of Butter with Canola Oil at your next brunch.
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15 min
Prep Time
45 min
Total Time
12
servings Ingredients
2 cups frozen rhubarb, thawed, coarsely chopped
6 tablespoons sugar, divided
2 12 cups all-purpose flour
14 cup finely chopped candied or crystallized ginger
1 tablespoon freshly grated peeled gingerroot
2 12 teaspoons baking powder
12 teaspoon salt
12 cup cold Land O Lakes® Unsalted Butter, cut into chunks
1 large Land O Lakes® Egg, beaten
1 cup Land O Lakes® Heavy Whipping Cream
How to make
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STEP 1
Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
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STEP 2
Place rhubarb and 2 tablespoons sugar in small bowl; toss to combine. Set aside.
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STEP 3
Combine flour, remaining 4 tablespoons sugar, candied ginger, grated ginger, baking powder and salt in bowl. Add butter; toss to coat. Using pastry blender or fork, work butter into flour until mixture resembles coarse crumbs.
Tip: Cutting in Butter
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STEP 4
Add rhubarb to flour mixture; toss to coat with flour.
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STEP 5
Stir in egg and whipping cream with fork, incorporating dry ingredients until shaggy dough forms (it will look a little dry; do not overwork). Lightly knead dough on floured surface until dough comes together.
Tip: Shaggy Dough
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STEP 6
Pat dough into 9-inch circle, about 3/4 inch thick. Cut into 12 wedges. Transfer wedges to prepared baking sheet. Brush dough with additional cream. Bake 25-30 minutes or until scones are light golden brown.
Tip: Cutting into Wedges
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STEP 7
Serve scones with Butter with Canola Oil. Store any leftover scones lightly covered at room temperature.
Tip #1
Did you know fresh gingerroot can be frozen? Peel off the skin of the root using a vegetable peeler. Place the peeled root in a plastic food storage bag and store in freezer up to months. When ready to use, grate it using a fine razor grater.
280 Calories
16 Fat (g)
60 Cholesterol (mg)
210 Sodium (mg)
31 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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