🍰 Rhubarb Scones with White Chocolate

Name: Rhubarb Scones with White Chocolate
Total time: 30 min
Yield: 4 servings
Ingredients: White Chocolate 50 g; Rhubarb 150 g; Butter 125 g; Brown Sugar 60 g; Salt Pinch; Wheat Flour, Type 405 350 g; Baking Powder 2 tsp; Milk 150 ml; Whipping Cream 200 g; Vanilla Sugar 2 tsp; Mascarpone 300 g; Sour Cherry Jam 100 g

626 kcal · 30 min · 4 servings

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Ingredients

White Chocolate 50 g
Rhubarb 150 g
Butter 125 g
Brown Sugar 60 g
Salt Pinch
Wheat Flour, Type 405 350 g
Baking Powder 2 tsp
Milk 150 ml
Whipping Cream 200 g
Vanilla Sugar 2 tsp
Mascarpone 300 g
Sour Cherry Jam 100 g

Instructions

1. Preheat the oven to 220 °C (convection). Roughly chop the chocolate. Wash the rhubarb, peel off the fibrous skin, and cut it into small cubes.
2. In a bowl, combine butter with sugar, salt, flour, baking powder, and milk. Briefly knead the chocolate and rhubarb into the dough. Roll out the dough on a floured surface to about 2 cm thick and cut it into approximately 4 cm long triangles.
3. Place the scones on two baking sheets lined with parchment paper and bake them in the preheated oven one after the other for about 12 minutes.
4. Meanwhile, whip the cream in a bowl using a hand mixer with a whisk until stiff, while gradually adding the vanilla sugar. In a separate bowl, smooth the mascarpone and gently fold in the whipped cream.
5. Serve the rhubarb scones warm or cooled with the mascarpone cream and jam. Enjoy your meal! Tip: The rhubarb scones taste best fresh; freeze any leftovers after cooling and reheat briefly before serving.

Nutrition per serving

kcal: 626
Protein: 8 g · Fett/Fat: 30 g · Carbs: 78 g