MANITOBA EGG FARMERS
Rhubarb Scones
MAKES 8 SCONES
Optional toppings: 2 1/2 tsp (12 ml) sugar
INGREDIENTS: 2 1/2 cups (625 ml) flour 3 tbsp (45 ml) sugar 2 1/2 tsp (2 ml) salt 3/4 tsp (3 ml) cinnamon 1/4 tsp (1 ml) nutmeg 1/2 cup (125 ml) cold unsalted butter 2 eggs, beaten 2/3 cup (150 ml) milk, plus 2 tbsp (30 ml), separated 1 1/2 cup (375 ml) rhubarb, chopped tsp (10 ml) baking powder
combined with 3/4 tsp (3 ml) cinnamon or coarse sugar
Glaze: 1
cup (250 ml) icing sugar
2-4 tbsp (30-60 ml) milk Add milk to icing sugar one tablespoon at a time until desired consistency reached.
INSTRUCTIONS: 1.
Preheat oven to 375 F (190 C). Line baking sheets with parchment paper. Wash and chop rhubarb into 1/2-inch pieces. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large mixing bowl. Add butter with a pastry blender or grate the butter into the flour mixture. It should resemble coarse crumbs with no large pieces of butter. Add eggs and milk. Mix until barely combined and fold in the rhubarb. Turn dough onto a floured work surface, gently pat into a circle and cut into 8 wedges. Combine sugar and cinnamon in small bowl. Set aside. Place scones on a parchment-lined baking sheet. Brush scones with the reserved 2 tablespoons of milk and sprinkle with cinnamon-sugar mixture. Bake for 22-25 minutes or until golden brown. Remove from oven and transfer to cooling racks.
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If you prefer your rhubarb scones slightly sweeter, you can combine icing sugar and milk for glaze and drizzle over scones.
Photos courtesy of Manitoba Egg Farmers
From our farm to your table. Eggs in Manitoba grocery stores are locally produced by one of our 170 egg-farming families, like the Thiessen family from Schoen Farms near Winkler, Manitoba. Regulated egg farmers follow strict guidelines for food safety and animal care, working diligently to produce fresh, local eggs that are nutritious, affordable and versatile.
FOR EGG-CITING RECIPES PERFECT FOR ANYTIME, VISIT
THE THIESSEN FAMILY ENJOYING THE FRUITS OF THEIR LABOUR AROUND THE BREAKFAST TABLE.
28 | SPRING 2026 | SAVOUR MANITOBA
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