Comments on: rhubarb scones

By: bridget

bridget — Thu, 23 Jun 2011 13:24:09 +0000

Sherie Walker – For older recipes on this site, usually you have to manually cut and paste the recipe into a Word document to print. However, I just added a Printer Friendly link for this recipe, right above the recipe title.

By: Sherie Walker

Sherie Walker — Thu, 23 Jun 2011 11:44:43 +0000

How do you print off a recipe from this web site, if you find one you want. I all got was all the bloggers responses. I really would like to try the rhubarb scones.

By: Jennifer

Jennifer — Thu, 16 Jun 2011 23:23:26 +0000

These are delicious!!! I have made them with rhubarb, as well as mangos and ginger. This is the lightest scone I’ve ever had!!

By: bridget

bridget — Tue, 14 Jun 2011 02:56:26 +0000

Rhona – Please note that the original recipe from Gourmet is identical except for the substitution of rhubarb for cranberries. The amount of flour is correct. Perhaps the rhubarb is significantly more moist than the cranberries in the original recipe, but I and others who have also left comments have successfully formed these into scones. If you are measuring your dry ingredients by volume, try measuring by weight, which is more accurate.

By: Rhona

Rhona — Tue, 14 Jun 2011 01:56:07 +0000

I made these scones twice because I thought that I messed up the first time. When the same thing happened the second time I realized it was the recipe. There is no way that these can be rolled out they are super sticky. So I doubled the amount of flour and still impossible to roll. Please review the ingredients. My family loves these and I want to make them the way the recipe says.

By: treewhisperer

treewhisperer — Wed, 09 Mar 2011 04:26:14 +0000

one more comment…i made these again tonight, with previously frozen rhubarb and i would say that is not recommended. the dough was more batter like and i had to add extra flour just to make it handle-able. ugh.

By: treewhisperer

treewhisperer — Sun, 06 Jun 2010 16:47:08 +0000

i made these this morning, but i changed the recipe a bit…still yummy! i subbed one cup a.p. flour for whole wheat flour (need more fiber), buttermilk (actually dried buttermilk and one cup of rice milk) for the cream, and brown sugar in place of the white sugar (it has more flavor). delicious!

By: Emily

Emily — Thu, 13 May 2010 16:01:10 +0000

These were the first scones I’ve ever made and they were delicious!!! I used buttermilk instead of the heavy cream, baked them a little longer, and sprinkled a some sugar on top. They turned out very well- good flavor, moist… I will definitely be making these again! Thanks for the recipe!

By: Phil

Phil — Tue, 04 May 2010 03:24:51 +0000

I just made these tonight. Delicious! Much lighter than other scone recipes I’ve tried, and the tartness of the rhubarb is a nice contrast to the overall sweetness of the dough. I cut them into squares rather than making rounds, as the dough is fairly moist. I also sprinkled a little raw sugar on the top to give them some sparkle. Thank you!

By: bridget

bridget — Wed, 24 Jun 2009 02:16:34 +0000

Annette – The heavy cream definitely effects the texture of the scones, making them really tender. You could try other, lighter dairy (yogurt + milk?), but I can’t attest to the results.

Kristy – I personally have no experience with frozen rhubarb, but I don’t see why it wouldn’t work!