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Ginger Rhubarb Scones ~ Sumptuous Spoonfuls #ginger #rhubarb #scones #easy

Ginger Rhubarb Scones

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 - 15 scones 1x

Ingredients

Scale
  • 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
  • About 2 Tablespoons finely chopped candied ginger (store bought or make your own)
  • 2 cups finely chopped rhubarb
  • 6 tablespoons chilled butter, cut into little pieces
  • 1 egg
  • 3/4 cup nonfat plain or vanilla yogurt
  • 2 teaspoons real vanilla extract
  • 2 tablespoons coarse sugar

Maple glaze:

  • 1/2 cup powdered sugar
  • A bit of maple syrup

Instructions

  1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
  2. In a bowl combine flours, baking powder, baking soda and salt. Stir in sugar.
  3. Add the little pieces of butter 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. Add the candied ginger and rhubarb and toss to mix.
  4. In a separate smaller bowl combine the egg, yogurt and vanilla and whisk until smooth.
  5. Stir the egg mixture into the flour mixture and mix until well blended (dough will be soft and wet).
  6. Directly in the bowl, knead the dough lightly 3-4 times. Directly on the baking sheet, pat or roll the dough into a circle about 1/2 inch thick. Cut the dough into wedges. Sprinkle scones with the coarse sugar.
  7. Bake scones for 20 – 25 minutes or until golden brown and set in the middle. Cut them again when they are done and separate them.
  8. While the scones are baking mix the powdered sugar with some maple syrup to make a thin glaze. Drizzle the warm scones with the glaze and let cool a bit before serving.

Notes

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

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Find it online: https://www.sumptuousspoonfuls.com/ginger-rhubarb-scones/