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Rhubarb Scones: Flaky, Buttery Delights Await You!

Rhubarb Scones: Flaky, Buttery & Slightly Tart Perfection!
Print Recipe

Deliciously flaky and buttery scones with a hint of tartness from fresh rhubarb, perfect for breakfast or tea time.

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 rhubarb, chopped
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the cold butter and mix until the mixture resembles coarse crumbs.
  4. Fold in the chopped rhubarb.
  5. In a separate bowl, whisk together the cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and gently knead it a few times.
  8. Pat the dough into a circle about 1 inch thick and cut into wedges.
  9. Place the scones on a baking sheet lined with parchment paper.
  10. Bake for 15-20 minutes or until golden brown.

Notes

  • For a sweeter scone, increase the sugar to 3/4 cup.
  • Serve warm with butter or clotted cream.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://howeats.com/rhubarb-scones-flaky-buttery-tart-perfection/