Rhubarb Scones
Delightfully tangy and sweet, these Fresh and Flavorful Rhubarb Scones are perfect for breakfast or tea, offering a crisp exterior and soft, buttery interior loaded with vibrant rhubarb pieces.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This forms the base of your scone.
- 1/4 cup granulated sugar Sweetener to balance the tartness of the rhubarb.
- 1 tablespoon baking powder For that perfect rise.
- 1/4 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Essential for that flaky texture.
- 1/2 cup buttermilk Adds moisture and tenderness.
- 1 large egg To give the scones a rich color and glossy finish.
Filling
- 3/4 cup rhubarb, diced The superstar ingredient that makes these scones shine.
- Optional: extra sugar for sprinkling on top Adds a nice touch!
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the dough.
- In a separate bowl, whisk together the buttermilk and egg until combined. Gradually add this to the dry mixture, stirring until just combined. Be careful not to overmix!
- On a floured surface, transfer the dough and knead it gently just a few times until it holds together. Pat it into a circle about 1-inch thick.
- Cut the dough into wedges (like a pizza) and place them on the prepared baking sheet. If desired, sprinkle a little sugar on top for added sweetness.
- Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
- Let them cool slightly before serving. Enjoy warm or at room temperature!
Notes
Top Tips: Use cold ingredients for a flaky texture, don’t overmix to avoid tough scones, and experiment with flavors by adding lemon zest or vanilla. Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week.