Description
These rhubarb scones are soft, sweet, and the perfect morning treat. Enjoy them fresh from the oven with a dollop of cream or butter.
Ingredients
Scale
- 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
- 1 cup chopped rhubarb
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg wash (1 egg beaten with a splash of milk, for brushing on top)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gently fold in the chopped rhubarb.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Turn the dough onto a floured surface and gently knead it a few times to bring it together.
- Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to form rounds.
- Place the scones on the prepared baking sheet and brush the tops with the egg wash.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
Notes
- Serve warm with cream or butter.
- These scones are best eaten fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: rhubarb scones, scone recipe, breakfast scones, baking recipes, morning treats