Ridiculously Easy Rhubarb Vanilla Lemon Scones
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes
Servings: 8 scones
Ingredients:
-
2 cups all-purpose flour
-
1/3 cup granulated sugar
-
1 tbsp baking powder
-
1/2 tsp salt
-
1/2 cup cold unsalted butter, cut into small cubes
-
2/3 cup chopped fresh rhubarb
-
Zest of 1 lemon
-
2/3 cup heavy cream (plus more for brushing)
-
1 large egg
-
1 tbsp vanilla extract
Optional Lemon Glaze:
-
1/2 cup powdered sugar
-
1–2 tbsp fresh lemon juice
-
1/2 tsp vanilla extract
Instructions:
1. Preheat & Prep:
-
Preheat oven to 400°F (200°C).
-
Line a baking sheet with parchment paper.
2. Make the Dough:
-
In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-
Stir in chopped rhubarb and lemon zest.
3. Mix Wet Ingredients:
-
In a small bowl, whisk together cream, egg, and vanilla.
-
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
4. Shape and Cut:
-
Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
-
Cut into 8 wedges and place on prepared baking sheet.
-
Brush tops with a bit of cream for a golden finish.
5. Bake:
-
Bake for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean.
6. Add Glaze (Optional):
-
Whisk together glaze ingredients until smooth.
-
Drizzle over cooled scones.
Thank you for following me on Facebook & pinterest
for more recipes click here
Tips:
-
If the dough feels too dry, add a splash of cream.
-
For extra texture, sprinkle the tops with coarse sugar before baking.
-
Scones are best eaten the day they’re made, but you can freeze them and reheat in the oven.