Rhubarb Scones

Ingredients and Weight:

• Rhubarb: 200 grams (fresh, chopped into small pieces)
• Plain flour: 2 cups (250 grams)
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Sugar: 1/3 cup (70 grams)
• Cold butter: 100 grams (cut into small cubes)
• Milk: 1 cup (250 ml)
• Egg: 1 (for brushing on top of the scones)

Preparation Time:

• Preparation time: 30 minutes
• Cooking time: 20-25 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, mix the flour, baking powder, and salt. Add sugar and mix well.
3. Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
4. Add the chopped rhubarb and mix gently.
5. Make a well in the center of the mixture and pour in the milk. Mix lightly but thoroughly to form a soft dough.
6. Turn the dough onto a floured surface and roll out gently to about 1 inch thickness. Cut out scones using a round cutter or knife.
7. Place the scones on a baking sheet and brush with beaten egg.
8. Bake for 20-25 minutes or until golden brown.
9. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

Nutritional Information: (Per Scone) Calories: Approximately 350 calories (based on ingredients used) Fat: 15g, Carbohydrates: 50g, Protein: 6g

Dish Characteristics:

• The combination of rhubarb and scone dough creates a unique and delicious flavor profile that is both sweet and tart.
• The scones are light and fluffy with a tender crust and a soft interior.
• The addition of fresh rhubarb gives the scones a seasonal and refreshing taste that is particularly popular during spring and summer.

User Comments:

• "These scones are amazing! The combination of rhubarb and scone dough is brilliant."
• "I love the fresh taste of rhubarb in these scones. They are so light and fluffy."
• "These scones are perfect for breakfast or as a snack. The preparation method is easy to follow."

Special Precautions and Tips:

• Use fresh rhubarb for best results. If using frozen rhubarb, make sure to thaw and drain any excess moisture before using in the recipe.
• Be careful not to overmix the dough, as this can result in tough scones. Mix gently to maintain a light and fluffy texture.