Cooked - Rhubarb Scones

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rhubarb Scones

8.0

2 cups all-purpose flour

⅓ cup sugar

1 tbsp baking powder

½ tsp salt

½ cup cold butter, cubed

1 cup chopped rhubarb

⅔ cup heavy cream

1 egg

1 tsp vanilla

½ cup powdered sugar

1–2 tbsp milk or lemon juice

Preheat oven to 400°F (200°C) and line a baking sheet.
In a bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Fold in rhubarb.
Whisk cream, egg, and vanilla; stir into dry ingredients just until dough forms.
Pat dough into a circle about 1 inch thick.
Cut into 8 wedges and place on baking sheet.
Brush tops with a little cream and sprinkle with sugar if desired.
Bake 18–22 minutes until golden.
Cool slightly and drizzle with glaze if using.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥐Scone

Cuisine🇺🇸American

Occasions🥐Brunch🫖Tea Time

Season🌸Spring

DifficultyEasy ⏰ 25m

Created 9 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...