Easy Rhubarb Scones
Delightful scones infused with fresh rhubarb, perfect for brunch, tea time, or as a light dessert.
Ingrédients
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 unsalted butter, cold and cubed
- 3/4 cup buttermilk Can substitute with milk and vinegar or lemon juice
- 1 cup rhubarb, chopped Fresh rhubarb preferred
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather and measure all ingredients. Chop rhubarb into small pieces and keep butter cold.
Baking
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and cut it into the dry mixture until it resembles coarse crumbs.
- In a separate bowl, combine buttermilk, chopped rhubarb, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Turn dough onto a floured surface. Gently knead a few times and shape into a circle about 1 inch thick.
- Cut into triangles or rounds and place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, until golden brown. Watch closely to prevent over-baking.
- Remove from oven and let cool slightly before serving.
Notes
Store in an airtight container for up to two days at room temperature or refrigerate for a week. Scones can be frozen up to three months. Reheat at 350°F (175°C) before serving.