There’s something wonderfully cozy about Rhubarb Scones with Sweet Vanilla Glaze. These buttery, flaky scones are filled with tart bites of fresh rhubarb and finished with a silky-sweet vanilla glaze that gently melts in your mouth. I started making these every spring when rhubarb peeks out at the farmer's market, and now it’s a treasured ritual that feels like the perfect way to welcome the blossoming season.
These scones are my go-to for brunches, afternoon teas, or even as a delightful surprise in a lunchbox. They strike a perfect balance between sweet and tangy, offering a refreshing twist on traditional scones. The aroma alone as they bake—butter, vanilla, and that unique tang of rhubarb—fills the kitchen with comfort and joy. Whether you’re baking for weekend guests, gifting a batch to friends, or simply treating yourself on a quiet morning, these rhubarb scones are a seasonal favorite worth savoring.
Why You’ll Love Rhubarb Scones with Sweet Vanilla Glaze
- Fresh and tangy: Rhubarb brings a natural tartness that balances beautifully with the rich dough.
- Perfectly sweet: The smooth vanilla glaze complements without overpowering.
- Seasonal delight: A lovely way to celebrate spring and early summer produce.
- Great for gatherings: Makes a beautiful addition to brunch spreads, showers, and tea parties.
- Freezer-friendly: Make-ahead dough or scones simplify your busy days.
- Easy elegance: Impressively delicious with a simple, rustic look.
- Customizable: Works with other fruits and flavorings if rhubarb isn’t available.
Ingredients You’ll Need
For the Scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb, diced
For the Sweet Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate the Butter:
- Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly so the butter stays cold.
- Mix the Wet Ingredients:
- In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until the dough begins to come together. Avoid overmixing.
- Fold in the Rhubarb:
- Carefully fold in the diced rhubarb, distributing it evenly without smashing the fruit.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. If it's too sticky, dust with a bit of flour.
- Cut and Transfer:
- Cut the dough into 8 wedges (like a pie) and place them on the prepared baking sheet, spacing them slightly apart.
- Bake:
- Bake for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
- Drizzle and Serve:
- Once the scones have cooled slightly, drizzle generously with the glaze. Let the glaze set for a few minutes before serving.
Serving and Storage Tips
These scones are best served slightly warm or at room temperature. Pair them with a hot cup of tea or a frothy latte for a cozy treat. They make excellent additions to brunch tables, breakfast spreads, or as a sweet bite for mid-afternoon pick-me-ups.
Store cooled scones in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in a low oven. For longer storage, freeze unglazed scones for up to 2 months. Thaw and reheat before glazing for best texture.
Helpful Notes
- Cold ingredients are key: Keep butter and buttermilk chilled for flaky texture.
- Avoid overmixing: This ensures tender, light scones.
- Add a twist: Try orange or lemon zest in the dough for a citrusy note.
- Use what you have: Strawberries, apples, or even blueberries can work in place of rhubarb.
- Batch it: Double the recipe and freeze half for easy future baking.
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes! Thaw and drain it first, and gently pat dry with paper towels to prevent soggy dough. - What if I don’t have buttermilk?
Mix ½ cup milk with ½ tablespoon lemon juice or vinegar. Let sit 5 minutes before using. - Can I make the dough ahead of time?
Absolutely. Shape and freeze the unbaked scones. Bake directly from frozen, adding 2-3 minutes to bake time. - Is there a dairy-free option?
Yes! Use plant-based butter and milk alternatives. Coconut cream also makes a great glaze base. - Do I need to peel rhubarb?
No, just wash well and trim any rough ends. Young rhubarb stalks are especially tender.
Final Thoughts
Rhubarb Scones with Sweet Vanilla Glaze are the perfect treat for spring mornings and sunny afternoons. They bring a bright pop of flavor and a touch of elegance to any table, with minimal fuss. Whether you’re a seasoned baker or new to the kitchen, this recipe offers delicious results every time.
These scones are as pretty as they are tasty, making them ideal for sharing, gifting, or simply enjoying with your favorite mug in hand. Don’t forget to snap a photo and tag your creations—these golden beauties are sure to earn plenty of oohs and aahs!
Rhubarb Scones with Sweet Vanilla Glaze
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb diced
For the Sweet Vanilla Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles crumbs.
- Whisk buttermilk, egg, and vanilla. Stir into dry ingredients.
- Fold in rhubarb gently.
- Shape dough into a circle, cut into 8 wedges.
- Place on baking sheet and bake 18–20 minutes.
- Mix glaze ingredients and drizzle over cooled scones.
Notes
- Keep ingredients cold for best texture.
- Swap rhubarb for strawberries or apples if needed.
- Freeze unbaked wedges for easy future baking.
- Add lemon or orange zest for extra flavor.
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