Rhubarb Scones
Delightful pastries balancing tartness and sweetness, perfect for breakfast or tea time.
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Keep cold for flaky texture.
- 1 cup rhubarb, diced (fresh or frozen)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well mixed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Gently fold in the diced rhubarb, being careful not to crush the pieces.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together. Pat the dough into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter for individual scones.
- Transfer the scones to the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- Allow the scones to cool for a few minutes before serving warm, with butter or cream if desired.
Notes
For a flaky texture, keep ingredients cold and do not overwork the dough. These scones pair beautifully with tea or clotted cream.