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Lemon Rhubarb Scones with Vanilla Bean Glaze
4.5 from 96 votes

Lemon Rhubarb Scones with Vanilla Bean Glaze

Lemon Rhubarb Scones are tender, flaky scones with bursts of tart rhubarb and zesty lemon, lightly sweetened and balanced with buttermilk. They bake to a golden brown and are finished with a vanilla bean glaze that adds smooth sweetness and a rich vanilla aroma. These scones provide a balanced combination of bright citrus, tangy rhubarb, and creamy glaze for a special breakfast or afternoon treat.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 8 scones
Calories: 397 kcal
Course: Bread, Baked Goods
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 397

% 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.