Easy Rhubarb Scones 🌿🍰
Simple and delicious rhubarb scones perfect for breakfast or a teatime treat.
Equipment
- Baking Sheet For baking the scones
- Mixing bowls For combining dry and wet ingredients
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 🌾
- 0.5 cups granulated sugar 🍬
- 1 tablespoon baking powder 🥄
- 0.5 teaspoon salt 🧂
Wet Ingredients & Rhubarb
- 1 cup diced rhubarb 🌿
- 1.25 cups heavy whipping cream 🥛
- 1 tablespoon granulated sugar (for topping) 🍬
- 3 tablespoons butter, melted 🧈
Optional Glaze
- 0.75 cups powdered sugar 🍚
- 2 tablespoons whipping cream 🥛
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the melted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine the diced rhubarb and heavy whipping cream. Gently fold this mixture into the dry ingredients.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges.
- Place the scones onto the prepared baking sheet and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 12-15 minutes, or until golden brown.
- For the optional glaze, whisk together the powdered sugar, whipping cream, and vanilla extract until smooth. Drizzle over the cooled scones.
Notes
For best results, use fresh rhubarb. If the dough seems too dry, add a tablespoon of cream at a time until it comes together.