Rhubarb Scones
Ingredients
- Scones
- 320 g white flour
- 60 g sugar
- 2 tsp. baking powder
- 200 g rhubarb, in ca.1 cm breiten Stücken
- 0.5 tsp. salt
- 1 vanilla pod, cut open lengthways, seeds scraped out
- 100 g butter, cut into pieces, cold
- 1 dl milk
- Shaping
- a little milk zum Bestreichen
- Ricotta-Creme
- 250 g ricotta cheese
- 4 EL double cream
- 4 EL sugar
- 0.5 organic lemons, nur abgeriebene Schale
Total time: 1hr 25m
Preparation Time: 30m
Servings
For
16 pieces
Nutritional Information
Contains 203 Kcal, 4g Protein, 22g Carbohydrates, 11g Fat
Ingredients
- Scones
- 320 g white flour
- 60 g sugar
- 2 tsp. baking powder
- 200 g rhubarb, in ca.1 cm breiten Stücken
- 0.5 tsp. salt
- 1 vanilla pod, cut open lengthways, seeds scraped out
- 100 g butter, cut into pieces, cold
- 1 dl milk
- Shaping
- a little milk zum Bestreichen
- Ricotta-Creme
- 250 g ricotta cheese
- 4 EL double cream
- 4 EL sugar
- 0.5 organic lemons, nur abgeriebene Schale
Instructions
-
Scones
Mix the rhubarb with half of the sugar. Place the flour in a bowl and mix with all the other ingredients up to and including the vanilla seeds. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the rhubarb. Pour in the milk and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 30 mins. -
Shaping
Divide the dough in half, roll out each half to approx. 2 cm thick (approx. 16 cm Ø). Cut each half into eight pieces, place the scones on a baking tray lined with baking paper, brush with milk. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven and allow to cool a little on a rack. -
Ricotta Cream
Whisk the ricotta, cream, sugar and lemon zest until creamy. Serve with the scones. -
Ricotta-Creme
Ricotta, Rahm, Zucker und Zitronenschale mit dem Schwingbesen cremig rühren. Zu den Scones servieren.
