Lemon Rhubarb Scones with Vanilla Bean Glaze
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8 scones
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Calories
397 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Lemon Rhubarb Scones with Vanilla Bean Glaze
Description
Lemon Rhubarb Scones with Vanilla Bean Glaze combine all-purpose flour, baking powder, baking soda, and sugar with fresh lemon zest to infuse citrus flavor throughout the dough. Cold butter cut into the mix creates a flaky, tender texture. The addition of buttermilk and lemon juice provides acidity and moisture, while a lightly beaten egg helps bind ingredients together. Chopped rhubarb adds bursts of tartness, creating pockets of tangy freshness in each bite.
The scones are shaped into a circle, cut into wedges, and baked at a fairly high temperature until they puff and turn golden. The vanilla bean glaze, made from powdered sugar, half and half, vanilla extract, and fresh vanilla bean seeds, is applied while the scones are still warm to slightly melt and set, offering a smooth, fragrant finish.
These scones serve well for breakfast or as a mid-afternoon snack, pairing nicely with tea or coffee. The balance of lemon and rhubarb with the sweet vanilla glaze creates a pleasant variety of flavors and textures without overwhelming sweetness.
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
- lemon zest from 2 large
- ½ c. cold unsalted butter, cut into small pieces
- ½ c. buttermilk do not substitute
(do not substitute)
- 1 T. lemon juice freshly squeezed
- 1 tsp. vanilla extract pure
- 1 egg lightly beaten, large
- 1 rhubarb about 1/4" size, scant cup, small, chopped
for the vanilla bean glaze:
- 2 c. powdered sugar
- 3 T. half and half
- 1 tsp. vanilla extract pure
- vanilla bean scraped from half of a 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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