White Chocolate Raspberry Rhubarb Scones

These scones are the perfect blend of sweet and tart. They’re easy to make, they’ll impress your friends, and they won’t break the bank.

The “strawberry scones recipe” is a simple and delicious recipe that can be made with ingredients found in the pantry.

This rhubarb scone recipe was inspired by

My granddad comes to mind when I think about rhubarb. He resides in Stone Mountain, Georgia, at the age of 88. He’s always been a traditional chef. He makes savory crepes with creamed shrimp, for example. So, it’s not the first thing that comes to me when I think of food. But it’s still enjoyable in its own right.

He was attempting to organize a supper for the whole family while I was still a vegetarian. Bison burgers, he recommended. “Dad, Sarah doesn’t eat meat,” my father explained. “Well, you know, bison is a vegetarian meat,” Granddad said. It is, whatever that implies. Despite his culinary quirks, there was one meal that he absolutely nailed. Pie made with rhubarb. 

The pie crust was buttery and flaky, with a tangy, vivid pink filling. I recall him gushing to me about how fantastic it was when I was a kid. Little me enthusiastically bit into a large slice of this renowned rhubarb pie when dad brought it to me on a plate. My lips were pursed because it was so sour. However, I adored it. He also produced a strawberry rhubarb version, which I even liked more. I’ve never tasted a nicer rhubarb pie than that one.

Rhubarb’s tartness is something you should be aware of before eating it. It adds to the taste. Of course, sugar may be used to mask the flavor, but I like the natural form.

These rhubarb scones are a delicious way to start the day with rhubarb. Isn’t one serving of fruit considered healthy? And raspberries (or any fruit) create a nice sweet contrast without being overpowering. I added a white chocolate glaze to finish these scones. For the sake of pizzaz. And because it’s so much joy to start the day with chocolate.

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How to make rhubarb scones

Don’t replace ingredients if you don’t have any – by this, I mean don’t use a buttermilk substitute if you don’t have any. Don’t substitute xylitol for sugar or other sweeteners. Because these rhubarb scones have so few ingredients, it’s critical that you use the correct ones. 

Freeze the raspberries yourself – When creating these rhubarb scones, you’ll need to plan ahead a little since the raspberries must be frozen before being folded into the batter (if you don’t, they won’t maintain their form). Having said that, you should avoid buying frozen raspberries from the supermarket since they may not have the greatest taste. So go out and get a pint of fresh raspberries to freeze yourself. Capeesh? 

Buy thin red rhubarb stalks – For the best taste, go for thin red rhubarb stalks. These won’t be as sour as the thick green ones! 

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What is the best way to keep scones?

These white chocolate raspberry rhubarb scones may be stored on the counter for a few days in an airtight bag or container. Scones are very hearty, so you shouldn’t have any trouble keeping them fresh. These scones may also be frozen for later use; just cover them in a freezer baggie and place one on your counter to defrost when you’re ready to eat. 

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Granddad, they are for you. I hope you enjoy yourselves!

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Ingredients

  • 2 cups flour (all-purpose)
  • a quarter cup of granulated sugar
  • a half teaspoon of salt
  • 6 tablespoons cold salted butter
  • 1/2 gallon of buttermilk
  • 3/4 cup chopped rhubarb
  • 4 ounces fresh raspberries, frozen so they don’t mush when folded into the dough
  • 1/2 cup melted white chocolate chips

Instructions

  1. Combine flour, sugar, and salt in a large mixing basin. Using a pastry cutter, cut in the butter until it is the size of tiny peas. Stir in the buttermilk just until it starts to come together, but don’t overmix.
  2. Place the dough on a floured board and fold in the rhubarb and raspberries gently. As little as feasible should be mixed. Form dough into a 9-inch circle (about 1 inch thick). Cut the scones into 8 equal pieces using a sharp knife.
  3. Place the scones on a baking sheet lined with parchment paper, allowing an inch between each scone. Place for 15 minutes in the freezer.
  4. Preheat the oven to 425°F while the dough is freezing.
  5. After the scones have cooled, carefully brush the tops with heavy cream and bake for 20 minutes, or until light golden brown.
  6. Drizzle with melted white chocolate once it comes out of the oven!

More simple breakfast dishes may be found at: 

Scones with Carrot Cake and Coconut Cream Cheese Frosting

Waffle Parfait with Black Cherry and No-Bake No-Bake No-Bake No-Bake No-B

Buckwheat Pancakes with Blueberries (Gluten-Free)

Overnight Oats with Cranberry, Orange, and Pecans

Rebe’s Cardamom Granola Parfaits with Chai Spice

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