Roasted Rhubarb Scones with White Chocolate are a decadent treat for breakfast or an afternoon snack. Perfect with coffee!
Scones are one of my very favorite morning indulgences. I know they’re high in fat, and consequently also high in calories, but I love them every so often. My very favorite scones are filled with fruit, and something sweet like chocolate. Since my cooking is always inspired by my garden and CSA in the summer, I made Roasted Rhubarb and White Chocolate Scones.
This is my second attempt at rhubarb scones. The first batch I made a few weeks ago was okay, but not blog-worthy. Lucky for you, I got it right this time. I think the biggest problem with baking with rhubarb is that it can very quickly turn your scones, or muffins or cakes into a soggy mess. But roasting the rhubarb with a little sugar before stirring it into the batter solves that problem, because the extra moisture has already been cooked out.
You could even roast up a big batch of rhubarb and keep it in the freezer to use throughout the winter. Or use the roasted rhubarb as a topping for yogurt, toast or cereal. Serve these scones with a piece of fruit or some yogurt for an indulgent breakfast, and don’t forget the coffee!
Roasted Rhubarb Scones with White Chocolate
- 2 large stalks rhubarb, sliced 1/2″ thick (about 2 cups)
- 1 Tablespoon granulated sugar
- 8 Tablespoons frozen unsalted butter (1 stick)
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup cup granulated sugar (plus extra for sprinkling)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips or chunks
- Heat oven to 400°F and move rack to lower middle position. Toss sliced rhubarb with 1 Tablespoon of sugar. Spread evenly over a baking sheet lined with a silicone baking mat or parchment paper and roast for 15-20 minutes, stirring halfway through. Set aside to cool. (Keep oven on to cook the scones)
- Grate the frozen butter using the large holes of a box grater. Transfer butter to a plate and place in the freezer to keep cold.
- Whisk together all purpose flour, whole wheat flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Whisk together yogurt, egg and vanilla in a medium bowl.
- Stir grated butter into flour mixture until well incorporated. Stir in the yogurt mixture with a spoon or spatula. When most of the flour has been incorporated, transfer to a clean countertop and gently knead until no floury bits are left. Form into a 6×4″ rectangle and place in the freezer on a plate for 10 minutes, until slightly chilled.
- Place the dough on a lightly floured countertop, and lightly dust the top with flour. Roll into a 12″ square. Spread the roasted rhubarb and white chocolate evenly over the dough. Using a dough scraper to help remove the dough from the counter, roll the dough into a log (as if you were making cinnamon buns). Press the log into a 4×12″ rectangle and cut into 8 triangles (cut in half, then cut each half in half to form squares, then cut each square in half on the diagonal to form triangles).
- Place the triangles on a baking sheet lined with a silicone baking mat or parchment paper, and sprinkle lightly with sugar (use about 1 teaspoon total). Bake for 15-17 minutes, until golden brown on top.
Roasted Rhubarb Scones Nutrition Notes:
If you have found a way to make significantly healthier scones that are still delicious, please let me know. They are high in fat due to the amount of butter in them, and in this case, white chocolate chips. The best way to make these healthier is to eat them less often, or to make more scones out of a recipe, which will reduce your portion size.