Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup granulated sugar
- 4 tablespoons chilled butter, cut into little pieces
- 3 oz. Greek cream cheese (or Neufchatel)
- 1 1/2 – 2 cups chopped fresh rhubarb
- 1 egg
- 3/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons coarse, raw (turbinado) sugar
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda, salt and sugar.
- Add the little pieces of butter and cream cheese and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Add the rhubarb to the flour mixture and toss lightly to coat.
- In a separate bowl, whisk the egg, then stir in the yogurt and vanilla and stir to mix all together.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Dust the dough with a bit more flour and then pat the dough into a circle about 1/2 inch thick. Cut the dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later like I did). Sprinkle the scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.