Rhubarb Ginger Cream Scones Recipe

Rhubarb Ginger Cream Scones Recipe
One of the best things to do in London is have afternoon tea. Maybe you’re not a tea drinker, but the accompaniments make it an incredible meal no matter what you’re drinking (there are dozens of non-caffeinated teas, such as rosehip that you can choose). While there are always delicious little sandwiches, as well as cakes, biscuits (cookies), tarts, and other fabulous baked goods, the scones with clotted cream and freshly made jam are always a hit. In the US, scones are sold at coffee shops and bakeries, and are usually cut into large wedges. In the UK, however, they are usually served in two-inch rounds and are very fresh, sometimes still warm (unlike US coffee shops and bakeries where they are often a day or two old). You don’t have to have high tea to enjoy scones in the UK; department stores feature them in their restaurants, and there are little places along the streets that also serve them with cream and jam. Yum!
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Rhubarb is only in season for a short time, so the following Rhubarb Ginger Cream Scones are a perfect treat to serve for Mother’s Day or at any brunch or tea during the short season (May and June). This recipe is actually adapted from a recipe from my Mother who served them as the base for her incredible Strawberry Shortcake, and it is a favorite in our family. I love jarred stem ginger, but if you can’t find it, you can leave it out or chop a bit of candied ginger and add it instead.

12 Servings


2 cups flour
5 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, no subs
2/3 cup heavy cream
1 egg

1 cup finely chopped rhubarb
2 to 3 tablespoons jarred stem ginger in syrup, drained and finely chopped

  1. Preheat oven to 400º.
  2. Spray a baking sheet with non-stick spray or line with Silpat or parchment.
  3. Mix the flour, 4 tablespoons sugar, baking powder, and salt.
  4. Cut in the butter until the size of small peas.
  5. Mix the cream and egg; mix until the dough comes together; fold in the rhubarb and chopped ginger.
  6. Transfer the dough to a lightly floured surface, and roll to 1" thick.
  7. Cut rounds with a 2" round cutter, and place them on the prepared baking sheet; sprinkle with the remaining tablespoon sugar.
  8. Bake 15-20 minutes or until golden brown (don't underbake or they’ll be gooey in the middle).
  9. Remove from the oven and cool 10 minutes before serving slathered with real butter.

Amount Per Serving
Calories 227 Calories from Fat 119
Percent Total Calories From: Fat 52% Protein 5% Carb. 42%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 57 mg
Sodium 274 mg
Total Carbohydrate 24 g
Dietary Fiber 0 g
Sugars 7 g
Protein 3 g

Vitamin A 10% Vitamin C 1% Calcium 0% Iron 2%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.