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.

Rhubarb Cream Cheese Scones

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12 scones 1x

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Ingredients

Scale 1x2x3x

• 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

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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.

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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.

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.