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Rhubarb Cream Cheese Scones

Rhubarb Cream Cheese Scones ~ Sumptuous Spoonfuls #rhubarb #scone #recipe

(Confession: really, the only reason I used cream cheese was because I was out of yogurt. Either one works just as well, IMHO.)

I was out of town last week for training. It was a really good trip, a great class and we did find some really good food in Minneapolis, but, as usual when I am away from my kitchen for very long, I missed cooking.

I got home (kinda) late Thursday night with a huge urge to cook, but it was late and I was tired, too, so I didn’t. But I woke up early Friday morning with a big need to BAKE. So I made scones.

I took a few pics, but honestly, I didn’t really plan on blogging these scones … with my love of scones, I’ve blogged sooooo many scone recipes. But I took these scones to work and after receiving several “is the recipe on your blog?” and “those scones are so good!” comments, I felt like I’d better share the recipe. One of my coworkers asked “how did you get them to be so moist … and then dry … and then moist again? All of the scones I’ve had are either sugar bombs or they are too dry.” I wasn’t quite sure what to say to that … um, yogurt? All of my scone recipes are like that. He didn’t trust me. He wants THIS scone recipe. All right, then, my friend, this one is for you.

Rhubarb Cream Cheese Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 12 scones

Rhubarb Cream Cheese Scones

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup granulated sugar
  • 4 tablespoons chilled butter, cut into little pieces
  • 3 oz. Greek cream cheese (or Neufchatel)
  • 1 1/2 - 2 cups chopped fresh rhubarb
  • 1 egg
  • 3/4 cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse, raw (turbinado) sugar

Instructions

  1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
  2. In a bowl combine flour, baking powder, baking soda, salt and sugar.
  3. Add the little pieces of butter and cream cheese and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Add the rhubarb to the flour mixture and toss lightly to coat.
  4. In a separate bowl, whisk the egg, then stir in the yogurt and vanilla and stir to mix all together.
  5. Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
  6. Dust the dough with a bit more flour and then pat the dough into a circle about 1/2 inch thick. Cut the dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later like I did). Sprinkle the scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/rhubarb-cream-cheese-scones/

Rhubarb Cream Cheese Scones ~ Sumptuous Spoonfuls #rhubarb #scone #recipe

This recipe was shared at Munching MondayRecipe Sharing Monday, Treasure Box Tuesday,  Wine’d Down WednesdayThe Wednesday RoundupWhat to Do WeekendsEating Inside the Box: Rhubarb and Moonlight & Mason Jars.

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5 Responses

  1. Looks scrumptious, Ann!

    June 9, 2014 at 8:21 am

  2. These scones look fantastic!

    June 9, 2014 at 11:31 am

  3. Your “just happened to take a few pics” are very pretty, as are the scones. I am like your co-worker…..I don’t seem to be able to produce a really good scone…you have inspired me to try again. 🙂 Pinned!

    June 12, 2014 at 8:19 am

  4. This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!
    http://www.cultivatenourishing.com/rhubarb/

    June 12, 2014 at 5:18 pm