Otherworldly vanilla rhubarb scones from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 62) by Jessie Sheehan

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Notes about this recipe

  • anya_sf on August 27, 2022

    I shaped the scones the night before baking and froze them; the frozen scones took about 10 extra minutes to bake. These scones were a little sweeter than usual, which balanced the tart rhubarb. Texture was cakey, but slightly wet, I believe due to the rhubarb. They were baked through, but I'd bake them longer next time as the edges were my favorite part. Good, but I prefer King Arthur's cream scones, although I might like this one better without the rhubarb.

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