Rhubarb Scones

4
Average: 4 (4 votes)
(4 votes)
Rhubarb Scones
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
430
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie430 kcal(20 %)
Protein12.85 g(13 %)
Fat12.75 g(11 %)
Carbohydrates68.97 g(46 %)
Sugar added12.6 g(50 %)
Roughage1.46 g(5 %)
Vitamin A190.59 mg(23,824 %)
Vitamin D0.52 μg(3 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate11.86 μg(4 %)
Pantothenic acid0.23 mg(4 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C7.11 mg(7 %)
Potassium560.45 mg(14 %)
Calcium335.27 mg(34 %)
Magnesium11.86 mg(4 %)
Iron2.93 mg(20 %)
Iodine6.46 μg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids6.82 g
Cholesterol82.14 mg

Ingredients

for
12
Ingredients
300 grams
250 grams
2 teaspoons
50 grams
1 generous pinch
50 grams
softened Butter
175 grams
2 tablespoons
freshly chopped Fresh herbs (such as thyme, rosemary)
Pastry flour (for working surface)
1

Preparation steps

1.

Preheat the oven to 200°C (400°F).

2.

Rinse and finely chop the rhubarb. In a bowl, mix together the flour, baking powder, sugar, lemon zest, softened butter and yogurt until the dough is soft and kneadable. Add the rhubarb and herbs.

3.

On a floured surface, roll out the dough until about 1.5 cm (approximately 1/2 inch) thick. Cut out 10-12 circles (each about 6 cm, approximately 2 inches, in diameter). Place on a parchment paper-lined baking sheet.

4.

Mix the egg yolks with 2 tablespoons of water and spread on the circles of dough. Back until golden brown, or for about 15 minutes.

5.

Remove from the tin and let cool on a wire rack.