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Rhubarb Scones

These rhubarb scones combine the tartness of fresh rhubarb with the sweetness of sugar, resulting in a soft, buttery treat perfect for any occasion.
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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: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup cold butter, cubed Use unsalted butter for better control over sweetness.
  • 1/2 cup buttermilk Can substitute with milk mixed with a teaspoon of vinegar.
  • 1 cup fresh rhubarb, chopped Use fresh for the best flavor; frozen can be used if that's all you have.
  • 1 teaspoon vanilla extract A splash of high-quality vanilla can elevate the flavor significantly.
Optional Topping
  • to taste additional sugar for sprinkling on top

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk, chopped rhubarb, and vanilla extract until just combined. Do not overmix.
  5. Turn the dough out onto a floured surface and knead it lightly until it comes together.
  6. Pat the dough into a circle about 1 inch thick and cut it into wedges or use a biscuit cutter.
Baking
  1. Transfer the scones to the lined baking sheet and sprinkle with additional sugar if desired.
  2. Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  3. Allow to cool slightly before serving.

Notes

Store in an airtight container at room temperature for 2-3 days. For longer storage, freeze for up to a month.