My mom, who churned out many a tasty scone in her day, wasn't so hot on the idea of rhubarb in scones, "too tart, honey." Boy was she ever wrong. Rhubarb's tang is the perfect foil for the super rich scone (I subbed heavy cream for the milk and upped the salt in my mom's recipe, hence the naughty). You almost don't need jam, but if you went that route, strawberry would be a natural, and clotted cream for the full-on naughty experience. - Midge
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 71 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 21.2mg||7 %|
|Sodium 23mg||1 %|
|Potassium 70.5mg||2 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 32.6g|
|Protein 0.9g||1 %|
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Calories per serving: 200
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