Rhubarb Scones

Ingredients

  • 1 box of Tenderflake® Pie Shells
  • ¼ cup (60 mL) butter, cold
  • ¼ cup (60 mL) sugar
  • ¼ tsp. (1.25 mL) baking powder
  • 1 vanilla bean seed
  • ½ cup (125 mL) flour plus 2 tbsp. (15 mL)
  • 1 lg. egg
  • 1½ cup (375 mL) fresh rhubarb, chopped
  • ¼ cup (60 mL) icing sugar
  • 3 tsp. (15 mL) milk
  • ¼ tsp. (1.25 mL) vanilla extract
  • 1/3 cup (80 mL) white chocolate chips
  • Instructions

    1.  Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.

    2. Break up frozen pie shells and add them to a food processor. Pulse until crumbled. Add butter, sugar, baking powder and vanilla bean seeds pulsing until combined.

    3. Spoon mixture out into a large mixing bowl. Add ½ cup (125 mL) of the flour and chopped rhubarb. In a small bowl whisk egg and pour over mixture. Gently kneed together until ingredients are fully combined.

    4. Dust work surface with remaining flour. Place dough onto surface and form into a 7 inch round disk. Cut dough into 6 triangles. Transfer triangles onto prepared baking tray and bake for 40 minutes.

    5. In a small microwavable bowl melt white chocolate chips and drizzle over warm scones.

     

    Serves: 6
    Prep Time: 40 minutes
    Cook Time: 40 minutes