Photo: Sorin Gheorghita
Vanilla Bean Rhubarb-Ginger Scones
10 ingredients
10 min + 25 min
12 scones
openrecipes
Cream scones infused with vanilla bean and loaded with rhubarb and crystallized ginger.
Estimated Nutrition (whole recipe, rough)
671
Calories
14g
Protein
18g
Fat
109g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 stalks rhubarb, cut into ¼-inch slices (about 1 cup)
- ½ cup granulated sugar, divided, plus more for sprinkling
- 2-inch piece of whole vanilla bean
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small cubes
- ½ cup chopped crystallized ginger
- 1 cup heavy cream
- Granulated sugar, for sprinkling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes