Recipe Details
Ingredients
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2cupsall-purpose flour
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½cupwhite sugar
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1tablespoonbaking powder
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½teaspoonkosher salt
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½teaspoonground cinnamon
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⅛teaspoonground nutmeg
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½cupcold unsalted butter, cut into 1/2-inch cubes
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1cupfrozen chopped rhubarb
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1cupheavy whipping cream
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1teaspoonvanilla extract
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1 ½teaspoonsgrated orange zest, divided
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2tablespoonsheavy whipping cream
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2tablespoonsturbinado sugar
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½cuppowdered sugar
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1tablespoonfresh orange juice
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1pinchkosher salt
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Whisk together flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
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Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
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Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
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Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
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Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
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Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
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Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories429 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 15g |
76% |
Cholesterol 76mg |
25% |
Sodium 320mg |
14% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 1g |
5% |
Protein 4g |
8% |
Potassium 98mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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