Lemon Rhubarb Scones with Vanilla Bean Glaze
User Reviews
4.5
96 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
27 mins
-
Servings
8 scones
-
Calories
397 kcal
-
Course
Bread, Baked Goods
-
Cuisine
American
Lemon Rhubarb Scones with Vanilla Bean Glaze
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These rhubarb scones are filled with juicy tart rhubarb and fresh lemon zest, perfect for spring baking! Enjoy them drizzled with vanilla bean glaze for a sweet breakfast treat.
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Ingredients
for the lemon rhubarb scones:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- ⅓ c. sugar
- Zest from 2 large lemons
- ½ c. cold unsalted butter, cut into small pieces
- ½ c. buttermilk do not substitute
(do not substitute)
- 1 T. freshly squeezed lemon juice
- 1 tsp. pure vanilla extract
- 1 large egg lightly beaten
- 1 scant c. small chopped rhubarb about 1/4" size
for the vanilla bean glaze:
- 2 c. powdered sugar
- 3 T. half and half
- 1 tsp. pure vanilla extract
- vanilla beans scraped from half of a vanilla bean
Instructions
for the lemon rhubarb scones:
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.
- Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7'' diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet.
- Bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.
for the vanilla bean glaze:
- While scones are still slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set completely, then serve.
- Scones are best eaten on the day they are baked. To revive leftover scones' flaky texture the following day, preheat a cooking stone to 300° in the oven. Place any number of scones on the stone and warm for 5 minutes.
Nutrition Information
Show Details
Serving
1
Calories
397kcal
(20%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
56mg
(19%)
Sodium
352mg
(15%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 397kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 352mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
96 reviews
Excellent
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