Rhubarb Scones
I used the technique of folding the dough several times into a rectangle and then a square to give flaky layers but between you and me I couldn’t tell much of a difference. Next time I’ll just do the simpler method of patting out the dough and slicing the scones.
Ingredients
- 2 ¼ cups spelt flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup full fat Greek yogurt
- 2 tablespoons honey
- ¾ teaspoon pure vanilla extract
- 1 large egg
- 12 tablespoons unsalted butter , cold and cut into ½ -inch pieces
- 4 stalks rhubarb , cut into ½-inch pieces
Instructions
- Heat oven to 400℉ and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl or liquid measuring cup, whisk the yogurt, honey, vanilla, and egg.
- Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined. Gently fold the rhubarb into the dough.
- Turn the dough out onto a lightly floured piece of parchment paper. Knead the dough a few times, using extra flour if necessary. Pat into a rectangle and then cut into triangles. Place on parchment-lined baking sheets, place in the oven, and bake for about 20-25 minutes until bottoms are lightly browned. Remove, place on a wire baking rack, and let cool to room temperature.
Nutrition
Calories: 319kcalCarbohydrates: 30gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 320mgPotassium: 34mgFiber: 5gSugar: 5gVitamin A: 555IUVitamin C: 0.03mgCalcium: 111mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!