Rhubarb scones

Rhubarb scones

Total: 1 hr 25 Min. | Active: 30 Min.
Nutritional value / piece: 203 kcal
, Fat: 11 g
, Carbohydrate: 22 g
, Protein: 4 g


16 pieces


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:

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200 g rhubarb, cut into pieces approx. 1 cm wide
60 g sugar
320 g white flour
2 tsp baking powder
½ tsp salt
1 vanilla pod, cut open lengthwise, seeds scraped out
100 g butter, cut into pieces, cold
1 dl milk

To shape

a little milk, for brushing

Ricotta cream

250 g ricotta
4 tbsp double cream
4 tbsp sugar
½ organic lemon, use grated zest only
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How it's done

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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.


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