Rhubarb Scones with Vanilla Glaze (Print Version)
Flaky, buttery scones with rhubarb and a sweet vanilla glaze, ideal for a springtime breakfast treat.
# Ingredients:
→ Scone Dough
01 -
1 cup chopped rhubarb (about 1 to 3 stalks)
02 -
½ cup granulated sugar
03 -
2¼ cups all-purpose flour
04 -
1 tablespoon baking powder
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½ teaspoon salt
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1 teaspoon vanilla extract (or almond extract for variation)
07 -
8 tablespoons unsalted cold butter, cut into small pieces
08 -
½ cup cold buttermilk or half-and-half (plus more if needed)
# Directions:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a food processor, pulse the flour, sugar, baking powder, and salt until combined.
03 -
Add cold butter and pulse 20 to 25 times until the mixture resembles coarse crumbs.
04 -
Transfer the mixture to a large bowl. Stir in buttermilk and vanilla extract until a dough begins to form. Add a splash more liquid if too dry.
05 -
Gently fold in the chopped rhubarb.
06 -
Turn dough onto a floured surface, knead briefly, and shape into a rectangle. Cut into rounds with a 3-inch biscuit cutter or slice into squares.
07 -
Place scones 2 inches apart on the baking sheet. Bake for 18 to 22 minutes or until lightly golden on top. Remove and let cool slightly before serving.
# Notes:
01 -
Use fresh, crisp rhubarb for the best texture. If your rhubarb is particularly tart, you can sprinkle a little extra sugar on top before baking. These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.