Roasted Rhubarb Scones with White Chocolate
Roasted Rhubarb Scones with White Chocolate are a decadent treat for breakfast or an afternoon snack. Perfect with coffee!
Servings: 8
Calories: 340kcal
Equipment
- Box Grater to grate the butter
- Bench Scraper optional, but helpful
Ingredients
- 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
- coarse sanding sugar or turbinado sugar optional, for sprinkling on top of scones
Instructions
- Heat oven to 400°F and move rack to lower middle position. Toss the 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 8 Tablespoons frozen unsalted butter using the large holes of a box grater. Transfer butter to a plate and place in the freezer to keep cold.
- Whisk together 1 1/2 cups all purpose flour, 1/2 cup whole wheat flour, 1/3 cup cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda in a large bowl.
- Whisk together1/2 cup plain Greek yogurt, 1 large egg, and 1 teaspoon vanilla in a medium bowl.
- Stir the grated butter into the 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 6x4" 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 1/2 cup white chocolate chips or chunks evenly over the dough. Using a bench 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 4x12" 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 coarse sanding sugar or turbinado sugar (use about 1 teaspoon total). Bake for 15-17 minutes, until golden brown on top.
Nutrition
Serving: 1Scone | Calories: 340kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 0.6g | Cholesterol: 55mg | Sodium: 260mg | Fiber: 2g | Sugar: 19g
