Rhubarb scones are a delightful twist on traditional scones, combining the tartness of rhubarb with the buttery, flaky texture that scones are known for. These scones offer a perfect balance of sweet and tart flavors, with pockets of juicy rhubarb nestled within each bite. Ideal for breakfast, brunch, or an afternoon tea, rhubarb scones are a wonderful way to enjoy the unique taste of rhubarb. Served warm with a dollop of clotted cream or a drizzle of honey, these scones are sure to become a favorite treat during rhubarb season.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh rhubarb, diced
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the rhubarb:
- Gently fold in the diced rhubarb until evenly distributed throughout the mixture.
- Combine wet ingredients:
- In a separate bowl, whisk together the buttermilk, vanilla extract, and egg.
- Form the dough:
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until the dough comes together, being careful not to overmix.
- Shape the scones:
- Turn the dough out 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 the dough into 8 wedges and place them on the prepared baking sheet.
- Add a finishing touch:
- If desired, sprinkle the tops of the scones with turbinado sugar for extra crunch and sweetness.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature with clotted cream, butter, or honey.
Enjoy your Rhubarb Scones as a delicious and seasonal treat that perfectly captures the unique tartness of rhubarb, making it a lovely addition to any occasion!
