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Rhubarb Scones

Rhubarb Scones
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Rhubarb Scones combine the bright, tangy flavor of fresh rhubarb with a tender, flaky texture for a perfectly balanced sweet and tart treat. Ideal for breakfast, teatime, or a cozy snack, these scones are easy to make with simple pantry ingredients and offer a delightful twist on traditional scones, capturing the essence of spring with every bite.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, finely chopped

Optional Topping

  • Turbinado sugar for sprinkling

Instructions

  1. Prepare the Rhubarb: Wash and finely chop fresh rhubarb into small, even pieces so they distribute evenly within the scone dough without weighing it down.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt, ensuring even leavening and sweetness throughout the dough.
  3. Cut in the Butter: Using cold unsalted butter, cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs, helping create that sought-after flaky texture.
  4. Combine Wet Ingredients: Whisk the buttermilk and vanilla extract together, then gently stir into the dry mixture until just combined, being careful not to overwork the dough.
  5. Fold in Rhubarb: Lightly fold the chopped rhubarb into the dough, distributing it evenly without crushing, so every bite gets a burst of tart flavor.
  6. Shape and Bake: Turn the dough onto a floured surface, shape into a round disk about 1-inch thick, and cut into wedges. Place on a baking sheet and optionally sprinkle with turbinado sugar before baking at 400°F (200°C) for 15-18 minutes or until golden brown.

Notes

  • Keep butter cold to ensure flaky layers; chill your ingredients if possible.
  • Handle the dough gently and mix just until combined to avoid tough scones.
  • Choose fresh, firm rhubarb stalks for the best tartness.
  • Chill shaped dough in the refrigerator for 15 minutes before baking to help maintain structure.
  • Optionally brush scones with cream before sprinkling turbinado sugar to encourage a golden crust.
  • Store cooled scones in an airtight container at room temperature for up to two days.
  • Freeze individual scones wrapped tightly for up to two months; thaw overnight before reheating.
  • Reheat in a 350°F oven for 5-7 minutes to restore fresh-baked texture.

Nutrition

Keywords: Rhubarb Scones, Tart Scones, Spring Baking, Flaky Pastry, Breakfast Treat, Afternoon Tea, Gluten Free Option

Find it online: https://marysplate.com/rhubarb-scones/