Description
These easy Rhubarb Scones are a delightful treat combining a buttery texture with the tangy flavor of rhubarb. Perfect for breakfast, snacks, or dessert, they are simple to make and can be enjoyed with or without the optional glaze.
Ingredients
Units
Scale
Scones
-
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup diced rhubarb
- 1 1/4 cup heavy whipping cream
Topping
-
- 1 Tablespoon granulated sugar
- 3 Tablespoons butter, melted
Optional Glaze
- 3/4 cup powdered sugar
- 2 Tablespoons whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 400°.
- Mix dry ingredients: Combine flour, sugar, baking powder, and salt in a large bowl. Stir in diced rhubarb.
- Add cream: Add the cream to the dry mixture and stir just until a dough forms. Knead gently in the bowl just until the dough holds together.
- Form scones: On a lightly greased cookie sheet, form the dough into a 10-inch diameter circle, 3/4 inch thick. Cut the dough into 8 wedges and spread scones 2 inches apart from each other.
- Add sugar and bake: Sprinkle the scones with 1 Tablespoon sugar. Bake at 400° for approximately 20-25 minutes until they are very light golden brown. Avoid overbaking to prevent them from drying out.
- Add topping and serve: Once baked, brush the scones with melted butter and serve them warm. Store leftovers at room temperature in an airtight container for up to 3 days.
- Optional glaze: If desired, mix the powdered sugar, whipping cream, and vanilla extract in a small bowl, whisk until smooth, and drizzle over the cooled scones.
Notes
- You can use frozen rhubarb, but be sure to thaw and pat it dry before mixing into the dough.
Nutrition
- Serving Size: 1 scone
