Description
Delicate rhubarb scones with a tender crumb and lightly sweet, tangy flavor, perfect for brunch or afternoon tea.
Ingredients
Scale
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 Tbsp unsalted butter, cold and cut into pieces
- 1/2 cup cold buttermilk or half and half
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper
- Combine flour, sugar, baking powder, and salt in a food processor
- Add cold butter and pulse until mixture resembles coarse crumbs
- Transfer mixture to a bowl and stir in buttermilk and vanilla extract
- Gently fold in chopped rhubarb
- Turn dough onto floured surface and knead lightly until combined
- Shape dough and cut into rounds or squares
- Place on baking sheet and bake for 20 minutes until lightly golden
Notes
- Do not overmix the dough to keep scones tender
- Use cold butter for a flaky texture
- Freeze extra rhubarb for future baking
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 292
- Sugar: 14
- Sodium: 254
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 41
- Fiber: 1
- Protein: 4
- Cholesterol: 32