Rhubarb Cream Cheese Scones
(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.
- 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
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda, salt and sugar.
- 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.
- In a separate bowl, whisk the egg, then stir in the yogurt and vanilla and stir to mix all together.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- 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.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Munching Monday, Recipe Sharing Monday, Treasure Box Tuesday, Wine’d Down Wednesday, The Wednesday Roundup, What to Do Weekends, Eating Inside the Box: Rhubarb and Moonlight & Mason Jars.