Rhubarb Scones

Total time: 1hr 25m
Preparation Time: 30m

For 16 pieces

Nutritional Information

Contains 203 Kcal, 4g Protein, 22g Carbohydrates, 11g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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