Rhubarb Ginger Cream Scones

Name: Rhubarb Ginger Cream Scones
Prep time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 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; 1 cup Land O Lakes® Heavy Whipping Cream; Land O Lakes® Butter with Canola Oil

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

servings

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Ingredients

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

1 cup Land O Lakes® Heavy Whipping Cream

Land O Lakes® Butter with Canola Oil

How to make

STEP 1

Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
STEP 2

Place rhubarb and 2 tablespoons sugar in small bowl; toss to combine. Set aside.
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
STEP 4

Add rhubarb to flour mixture; toss to coat with flour.
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
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
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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