Prep 15 mins
Cook 15 mins
I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.
- Line baking sheet with parchment paper and preheat oven to 400.
- In bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
- Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
- Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.
YUMMY!!!! I made these for breakfast this morning. Everyone LOVED them. I did use all whole wheat flour and added 2 big scoops of flax, 1 TBSP cinnamon & Walnuts. I will definitely be making these again....gonna try different fruit also! Thanks for this delicious and low fat recipe!!
Oh...I forgot....I also used unsweetened low fat vanilla almond milk in place of the skim milk. (I needed to use it up) Although the instructions don't tell you when to put in the skim milk.....I guessed that it was after the buttermilk/egg mixture)
I must agree with Lalaloula this is a very tasty scone and low in fat too, just what you need for PAC. I had the same problem with the dough it was very sticky, so I added less milk 1/4 of a cup and I just had enough rhubarb left in the garden. I used spelt whole wheat flour as it is very tasty and made it into one large scone and cut marks to make it into 1/8ths then brushed the tops with egg and milk mixed. I will make them again but will cut the milk again. Made for PAC Fall 09
Oh my! These scones taste excellent! They are very fruity and also have a great texture when baked. Definitely a 5+stars for taste, but unfortunately I had quite some trouble working with the dough. It was super sticky and a real mess to shape into anything resembling a scone. When baked however the scones looked really nice, almost like rolls. If it hadnt been for the dough part, this would have been truly awesome. Now its great, but needs some tweaking next time or strong nerves to deal with the dough as is. Thanks for sharing this lovely recipe with us, Chef*At*Heart! I will surely try it again as I luv rhubarb and scones. :)