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Rhubarb Scones with Sweet Vanilla Glaze

Rhubarb Scones with Sweet Vanilla Glaze

Emily
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 280 kcal

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.