Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Scones
To shape
Ricotta cream
How it's done
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 chill for approx. 30 mins.
To shape
Divide the dough in half, roll out each half to approx. 2 cm thick (approx. 16 cm in diameter). 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.
How-tos
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