Sumners Favorite Healthy Rhubarb Scones Recipes

SUMNER'S FAVORITE HEALTHY RHUBARB SCONES

Sumner's Favorite Healthy Rhubarb Scones image

I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.

Provided by Taste-Tester

Categories Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup skim milk
1 egg
2 stalks rhubarb

Steps:

Line baking sheet with parchment paper and preheat oven to 400.
In bowl whisk together flour, sugar, baking powder, baking soda and salt.
In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.

RHUBARB SCONES

Rhubarb Scones image

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry-perfect for tossing into a scone. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 16 scones.

Number Of Ingredients 12

Ingredients

1-1/4 cups whole wheat pastry flour
1-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Coarse sugar

Steps:

Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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