Rhubarb Scones
Rhubarb Scones are full of tart rhubarb and balanced with just a pinch of sweetness. If you have ever wanted to know how to make scones from scratch this rhubarb scone recipe is what you are looking for.
Servings: 8
Calories: 359kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cold and cut in cubes
- 1 large egg
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla
- 1 1/2 cups rhubarb 1/2" pieces
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment. You can also use a round pizza stone with or without parchment.
- Wash the rhubarb and cut off the leafy stalk and the end. Cut the rhubarb into 1/2" pieces.
- In a large bowl or food processor, combine flour, brown sugar, baking powder, and salt.
- Add butter into the dry ingredients. Use your hands to massage the mixture until it is a fine sand. You could use a pastry cutter or forks to cut the butter until mixture is well blended. Or combine the butter with the dry ingredients and pulse it a bunch of times in the food processor, until the mixture is crumbly.
- In a large bowl, combine whipping cream, egg, and vanilla. Pour the dry ingredients into the wet ingredients and stir until just combined. Gently fold in rhubarb.
- Add a sprinkling of flour to a counter or a cutting board. Place the dough on the floured surface.
- Press the dough out into a circle (or separate into two circles) that is about 1/2 inch thick. Place onto prepared baking sheet, separating the wedges by 1/4-1/2 inch.
- Scones need to be baked for 22-25 minutes. They should be a light golden brown.
Notes
- Add 1 cup of diced up strawberries to make these strawberry rhubarb scones.
- Add a simple powdered sugar glaze to these scones after they have cooled down from cooking. Take 3/4 cup of powdered sugar and mix in 1-2 tablespoons of milk. Either spoon it over the scones or put it in a plastic zip bag, snip a small amount off of one of the corners and drizzle it on the scones.
- Use cold butter and eggs.
- Cooked scones will last 5-6 days in an airtight container in the refrigerator or 1-2 days at room temperature.
Nutrition
Calories: 359kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 427mg | Potassium: 146mg | Fiber: 1g | Sugar: 9g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg