Rhubarb Scones
Delightful rhubarb scones that balance tartness and sweetness, perfect for morning coffee or afternoon tea.
Ingredients
Dry Ingredients
- 2.25 cups 2 1/4 cups all-purpose flour For the scone base
- 1 Tbsp 1 Tbsp baking powder Leavening agent
- 0.5 tsp 1/2 tsp salt Enhances flavor
- 0.5 cup 1/2 cup granulated sugar For sweetness
Wet Ingredients
- 1 cup 1 cup chopped rhubarb Chopped, about 1-3 stalks
- 1 tsp 1 tsp vanilla extract For flavor
- 8 Tbsp 8 Tbsp unsalted cold butter Cut into pieces, for flakiness
- 0.5 cup 1/2 cup cold buttermilk or half and half Can add a little more if needed
Instructions
Preparation
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a food processor, combine sugar, flour, baking powder, and salt. Pulse to combine.
- Add cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Transfer to a mixing bowl. Add buttermilk or half and half and vanilla extract. Mix gently until the dough comes together.
- Fold in the chopped rhubarb.
Shaping and Baking
- Turn the mixture onto a floured surface and knead a few times. Pat into a rectangular shape.
- Cut out scones using a 3-inch biscuit cutter or cut into squares.
- Arrange scones on the lined baking sheet, 2 inches apart, and bake for about 20 minutes until just golden.
Notes
Best served warm, you can add butter, honey, maple syrup, or clotted cream for extra enjoyment. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Scones can be frozen for up to 3 months.