2 ½ cups (625 mL) flour
3 Tbsp (45 mL) sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¾ tsp (3 mL) cinnamon
¼ tsp (1 mL) nutmeg
½ cup (125 mL) cold unsalted butter
2 eggs, beaten
2/3 cup (150 mL) milk, plus 2 Tbsp (30 mL), separated
1 ½ cup (375 mL) rhubarb, chopped
2 ½ tsp (12 mL) sugar combined with ¾ tsp (3 mL) cinnamon
1 cup (250 mL) icing sugar
2-4 Tbsp (30-60 mL) milk
Add milk to icing sugar one tablespoon at a time until desired consistency reached.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Wash and chop rhubarb into ½-inch pieces.
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large mixing bowl.
Add butter with a pastry blender or grate the butter into the flour mixture. It should resemble coarse crumbs with no large pieces of butter.
Add eggs and milk. Mix until barely combined and fold in the rhubarb.
Turn dough onto a floured work surface, gently pat into a circle and cut into 8 wedges.
Combine sugar and cinnamon in small bowl. Set aside.
Place scones on a parchment-lined baking sheet. Brush scones with the reserved 2 tablespoons of milk and sprinkle with cinnamon-sugar mixture.
Bake for 22-25 minutes or until golden brown. Remove from oven and transfer to cooling racks.
If you prefer your rhubarb scones slightly sweeter, you can combine icing sugar and milk for glaze and drizzle over scones.
Servings: 8 scones
Nutrients per serving:
Carbohydrate 39 g
Protein 7 g
Fat 14 g
Sodium 242 mg
Fibre 2 g