Scones with rhubarb and pink rhubarb frosting

The shortbread rolls, popular in Great Britain, are very easy and quick to prepare. They are very versatile, perfect for breakfast, afternoon tea or a snack. Prepare the scones without yeast, using baking powder. We can make them sweet or dry.

I really like these buns, and when I found a recipe for rhubarb scones with pink rhubarb frosting * I decided to prepare them immediately. Rhubarb in the garden, I had spelled cake flour, and instead of cream I added half and half cream, 30% cream and Greek yoghurt... you have to manage somehow.

Ingredients

IUCKER

200 g of rhubarb

200 ml of water

100 g of powdered sugar

SCONES

350 g spelled flour

80 g of sugar

2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of vanilla sugar or seeds from 1/2 stick vanilla

130 g of butter

1 egg

130 g of cream or thick yoghurt

200 g of rhubarb

zest of 1 lemon

Execution

IUCKER

We prepare the icing in two stages. First, we cut rhubarb peeled into small pieces, pour water and cook over low heat about 10 minutes. Let it cool down and we can start preparing scones. When the rolls are baked and cooled down, strain the juice through a strainer from rhubarb. Add 2-3 tablespoons of rhubarb juice to the powdered sugar, mix and we pour the rolls.

SCONES

Mix the flour with baking powder, sugar, vanilla sugar and salt. Cut the butter into pieces and mix it with the flour. We can combine butter with flour using a knife, robot or rub it in our hands. Add lemon zest, mix.
Lightly beat eggs with cream and add to flour, mix and knead until the dough merges, it is a little sticky.
Rhubarb peel and cut into small pieces or cubes (it depends on how thick the stems are ). Put the rhubarb pieces into the dough. Form a ball from the dough, then a cake with a diameter of about 20 cm on a floured board. Cut into 8 pieces and gently transfer them to a baking sheet lined with baking paper.
Bake in an oven preheated to 220 ° C for about 20 minutes until golden brown.
When they cool, pour the rhubarb frosting.

Enjoy your meal!

* Recipe taken (and slightly modified) from the book "Aromen Feuerwerk" Katharina Küllmer .

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