Rhubarb Scones with Sour Cream

Course: Breakfast, brunch, Dessert, Snack. Cuisine: American, British. Keywords: easy, flaky, rhubarb, scones, sour cream.

⏱️ Prep: 15 min🍳 Cook: 15 min

Nutrition

200

Calories

—

Protein

—

Carbs

—

Fat

200 ml		Cold sour cream whisked with milk
4 tbsp	60 ml	Cold milk
1 tsp	5 ml	Vanilla extract
1 1/2 cups	360 ml	Rhubarb, sliced

For the Rhubarb Scones simply make the dough using the sour cream, milk and vanilla as liquid ingredients.
Form the scones as described in the blog post for Flaky Scones (watch the video in the posts), adding the drained rhubarb after the 1st letter fold when your dough is rolled out to a rectangle. Push the rhubarb pieces into the dough, fold, shape and cut into 8 wedges.
Glaze the scones with egg wash and bake at 220 Celsius for about 15 minutes. Let them cool slightly and ENJOY!