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Rhubarb Scones

Delightful scones combining the tartness of rhubarb with the warmth of freshly baked goodness, perfect for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar Add more for sweeter scones, if desired.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Ensure butter is very cold for flaky texture.
  • 1 cup rhubarb, chopped Fresh or thawed frozen rhubarb can be used.
  • 1/2 cup heavy cream Adjust for moisture as needed.
  • 1 teaspoon vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped rhubarb.
  5. In a separate bowl, whisk together the cream, vanilla extract, and the egg.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges.
Baking
  1. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
  2. Allow to cool for a few minutes before serving.

Notes

Serve with clotted cream, butter, or powdered sugar. Pairs wonderfully with tea or coffee. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.