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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2 cups frozen rhubarb, thawed, coarsely chopped
6 tablespoons sugar, divided
2 1/2 cups all-purpose flour
1/4 cup finely chopped candied or crystallized ginger
1 tablespoon freshly grated peeled gingerroot
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Unsalted Butter, cut into chunks
1 large Land O Lakes® Egg, beaten
How to make
Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
Place rhubarb and 2 tablespoons sugar in small bowl; toss to combine. Set aside.
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
Add rhubarb to flour mixture; toss to coat with flour.
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
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
Serve scones with Butter with Canola Oil. Store any leftover scones lightly covered at room temperature.
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.
And don't forget to tag us @landolakesktchn.
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