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Hello and welcome to a Summer Slow Living Sunday here at our little farmhouse out in the country. Today, I’ll be sharing our little rituals and traditions that we often spend time doing on the day we call Sunday :) I hope you enjoy your visit here at the Carriage House, and I hope all is well! Don’t forget to adjust your youtube video settings to 4K or HD for best quality :)
Xoxo,
Bekah
Our Family’s Homemade Rhubarb Tea Scone Recipe
Ingredients:
2 ¼ cups of flour ( we use gluten free but you can use regular flour as well. If you use gluten free, I highly suggest using King Arthur’s gluten free flour).
⅓ cup of sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
8 tbsp of unsalted butter (extremely cold, almost frozen)
1 ½ cups fresh rhubarb, diced ( you can always use dried cranberries ( same amount) if you don’t have rhubarb, the final outcome both taste very similar).
½ cup yogurt ( 1 yogurt cup…. I’m using cherry but you can use plain...you can also experiment with all kinds of flavors, that would be fun! Try and stay away from greek yogurt though...it’s a little too thick for this particular recipe).
1 egg
Preheat oven to 400 degrees. Mix together flour, sugar, baking powder, baking soda and salt. Grate butter and place into flour mixture. Use fingers to work in butter. Fold in rhubarb (or dried cranberries). In separate bowl, whisk yogurt and egg until smooth. Stir wet into dry and mix all together, making sure not to over mix. Place onto lightly floured surface and shape into a disk, about 1 inch or so thickness. Cut into six triangles and sprinkle sugar on top if desired. Bake for 12- 15 minutes or until lightly browned and toothpick comes out clean, with a few crumbs attached :)
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