Rhubarb Scones
These delightful Rhubarb Scones combine the tangy sweetness of fresh rhubarb with a buttery, crumbly base, making them perfect for brunch gatherings or a cozy Sunday treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Ensure the butter is cold for better texture.
- 3/4 cup buttermilk Can substitute with almond milk or oat milk for non-dairy.
- 1 teaspoon vanilla extract
- 1 egg for egg wash (optional) Beaten, for a shiny finish.
Main Ingredients
- 1 cup fresh rhubarb, chopped Fresh is preferred, but frozen can work too.
Instructions
Preparation
- Gather all the ingredients listed above. Ensure the buttermilk is cold, and chop the rhubarb into small pieces.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
Cut in Butter
- Add the cubed cold butter to the flour mixture. Cut the butter into the mixture until it resembles coarse crumbs.
Mix Wet Ingredients
- In a separate bowl, combine the buttermilk, chopped rhubarb, and vanilla extract. Mix until just combined.
Combine Mixtures
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
Shape Scones
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick.
- Cut the dough into wedges or use a biscuit cutter for round shapes. Place them on the prepared baking sheet.
Bake
- If desired, beat the egg and brush it over the tops of the scones. Bake for 15-20 minutes until golden brown.
Cool and Serve
- Allow the scones to cool slightly on a wire rack before serving. Enjoy warm.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for up to three months.