Description
Delicate rhubarb scones with a tender crumb and lightly sweet flavor, perfect for spring 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 cold butter
- 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 coarse crumbs form
- Transfer to a bowl and mix in buttermilk and vanilla extract
- Fold in chopped rhubarb gently
- Turn dough onto a floured surface and knead lightly
- Shape into a rectangle and cut into scones
- Place on baking sheet and bake for 20 minutes until golden
- Cool slightly before serving
Notes
- Freeze extra rhubarb for later use
- Do not overwork the dough
- Use cold butter for best texture
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 292
- Sugar: 14g
- Sodium: 254mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg