Description
Buttery, flaky, and studded with fresh rhubarb, these Rhubarb Scones are a springtime favorite. Topped with a smooth vanilla glaze, they’re perfect for brunch or tea. Easy to make and even easier to love.
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
- 1/2 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280