Blueberry Rhubarb Scones Recipe

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Blueberry Rhubarb Scones
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Ingredients:

Directions:

  1. Preheat over to 400 F
  2. Dice rhubard, add 1 tbs sugar and set aside
  3. In a large bowl, mix flour, baking powder, and salt
  4. Cut in butter to dry mixture
  5. Carefully mix in rhubarb and blueberries
  6. Add milk and mix until a loose dough forms (add a few more tbs flour if the dough is too sticky)
  7. Turn onto floured surface and gently pat into a circle about 1/2 in thick
  8. Cut into 6-8 slices ( a pizza cutter would work great here)
  9. Place on cast iron skillet or baking sheet
  10. Mix egg yolk with 1 tbs water and whisk. Brush the scones with the egg wash.
  11. Sprinkle with cinnamon sugar
  12. Bake at 400 F for 20- 25 minutes, until golden brown
  13. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.92 Kcal (1013 kJ)
Calories from fat 85.4 Kcal
% Daily Value*
Total Fat 9.49g 15%
Cholesterol 43.82mg 15%
Sodium 58.16mg 2%
Potassium 167.71mg 4%
Total Carbs 34.18g 11%
Sugars 9.27g 37%
Dietary Fiber 1.57g 6%
Protein 4.73g 9%
Vitamin C 1mg 2%
Vitamin A 0.1mg 4%
Iron 1.7mg 10%
Calcium 68.3mg 7%
Amount Per 100 g
Calories 228.07 Kcal (955 kJ)
Calories from fat 80.51 Kcal
% Daily Value*
Total Fat 8.95g 15%
Cholesterol 41.31mg 15%
Sodium 54.83mg 2%
Potassium 158.11mg 4%
Total Carbs 32.22g 11%
Sugars 8.74g 37%
Dietary Fiber 1.48g 6%
Protein 4.46g 9%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 4%
Iron 1.6mg 10%
Calcium 64.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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