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Rhubarb Scones

Enjoy the delightful balance of tart rhubarb and buttery scone dough, perfect for breakfast, brunch, or afternoon tea gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: British
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Opt for high-quality flour for the best texture; a 1:1 gluten-free flour blend can work.
  • 1/4 cup granulated sugar Adjust based on your sweetness preference; coconut sugar can be used as a healthier alternative.
  • 1 tablespoon baking powder Fresh baking powder is essential for the scones to rise.
  • 1/2 teaspoon salt Balances the flavors.
Wet Ingredients
  • 1/4 cup unsalted butter Cold and cubed for light, flaky texture.
  • 1/2 cup buttermilk Can substitute with milk plus a dash of vinegar or lemon juice.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1 egg beaten For egg wash to achieve a golden-brown color.
Main Ingredients
  • 1 cup fresh rhubarb, chopped Choose vibrant, firm stems.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk, rhubarb, and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and knead gently, about 3-5 times.
  6. Pat the dough into a circle about 1 inch thick and cut into wedges.
  7. Place the scones onto a lined baking sheet and brush the tops with beaten egg.
  8. Bake for 15-20 minutes or until they’re golden brown.
  9. Let cool slightly before serving.

Notes

Chill your ingredients for extra flaky scones. Don’t overmix to maintain lightness. Can be stored in an airtight container for up to 3 days or frozen for up to a month.