Description
These Easy Rhubarb Scones are a delightful treat, perfect for a spring morning. Loaded with fresh rhubarb and a hint of sweetness, these scones are tender and delicious. Serve them warm with your favorite spreads for a delightful breakfast or snack option.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cubed)
- 1 cup chopped fresh rhubarb
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Stir in the chopped rhubarb. In a separate bowl, whisk together the cream, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined.
- Shape the Scones: Turn the dough out onto a floured surface, knead a few times, pat into a 1-inch thick circle, and cut into 8 wedges.
- Bake: Place scones on the baking sheet, brush with cream, sprinkle with coarse sugar if desired, and bake for 18–20 minutes until golden brown.
- Serve: Cool slightly before serving.
Notes
- You can substitute half the rhubarb with strawberries for a sweeter twist.
- These scones freeze well and are best enjoyed fresh or rewarmed in the oven.
- Serve with butter, jam, or clotted cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 9g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
