Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Ginger-Rhubarb Scones

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Ginger-Rhubarb Scones

Article excerpt

Looking for something to celebrate the Royal Wedding? These scones are perfection with a cup of tea and some clotted Devonshire cream. Plus they're simple to make. Bake and serve the same day for best flavor and texture.

1¾ cups all-purpose flour, spooned into cups and leveled off

? cup granulated sugar

1½ teaspoons baking powder

¼ teaspoon fine salt

¼ cup finely chopped crystallized ginger

1 cup heavy cream

2 teaspoons vanilla extract

1 cup diced rhubarb (¼-inch pieces)

2 tablespoons unsalted butter, melted

Coarse sugar for sprinkling

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in ginger.

Pour in cream and vanilla; stir roughly. …

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