Rhubarb Scones
Delightful baked treat that balances tart and sweet flavors, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold butter, cubed Chill until use for flaky texture
- 1 cup chopped fresh rhubarb Use fresh for best flavor
- 1/2 cup heavy cream Can substitute with buttermilk or whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped rhubarb.
Mixing Wet Ingredients
- In a separate bowl, mix together the cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Shaping and Baking
- Turn the dough onto a floured surface and pat it into a 1-inch thick round.
- Cut into wedges or use a biscuit cutter to cut out rounds.
- Place on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
For best flavor and texture, use fresh rhubarb and cold butter. Serve warm with butter, jam, or honey.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 5g