Description
These Rhubarb Scones are tender, buttery, and filled with tart rhubarb in every bite. Slightly sweet with just the right amount of tang, they make a perfect spring breakfast or afternoon treat. Serve them warm with butter, jam, or a light glaze for something extra special.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1/2 cup chopped fresh rhubarb (or frozen, thawed and drained)
2/3 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
Optional Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
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Stir in the chopped rhubarb.
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In a small bowl, whisk together cream, egg, and vanilla. Pour into the flour mixture and stir just until a dough forms.
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Turn dough out onto a floured surface and gently knead it a few times. Pat into a circle about 1 inch thick.
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Cut into 8 wedges and place on the prepared baking sheet. Brush the tops with a little cream for a golden finish.
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Bake for 18–22 minutes, or until the scones are lightly golden and cooked through.
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Let cool slightly. If desired, mix glaze ingredients and drizzle over cooled scones.
Notes
Handle the dough as little as possible to keep the scones tender.
Add chopped nuts or white chocolate chips for extra flavor.
Best eaten the day they’re made, but leftovers can be stored in an airtight container for up to 2 days.