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Saturday, May 14, 2016

Lemony Rhubarb Scones With Vanilla Infusion Glaze

 Hi Friends.  These scones are delicious, and with rhubarb coming on, there's no reason not to make them again and again.




2 cups flour
1/3 cup sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold butter, cubed
1 1/2 cup cubed rhubarb
Zest and juice of 1 large lemon
3/4 cup non-fat milk

Add lemon juice and zest to milk. Set aside.  Sift dry ingredients.  With pastry blender, work butter into dry ingredients.  Add rhubarb, stir.  Add milk.  Stir.  Flour board and dump out mixture.  Knead 3 or 4 times.  Pat or roll out dough into rectangle disc.  Cut into squares.  Bake at 400 degrees for 18 to 22 minutes.  Remove and cool.

Mix 1 1/2 cups pwd sugar with 1 tsp vanilla, and milk until creamy texture.  Top each scone.  Eat, and Enjoy.

Have a wonderful day.  Eat more scones.  lol.

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