Ridiculously Easy Rhubarb Vanilla Lemon Scones

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.