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Rhubarb Scones
These homemade rhubarb scones are sweet and tangy, using a vanilla glaze to offset the tang of the rhubarb in the scones themselves.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 391 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
American
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar plus 1 tbsp, divided
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon divided
- 1 cup diced rhubarb
- 1 ½ cup heavy whipping cream
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract -
Instructions
- Preheat oven to 400ºF.
- In a large mixing bowl, combine flour, ½ cup sugar, baking powder, baking soda, and cinnamon.
- Next, add rhubarb and mix again.
- Slow add heavy whipping cream while continuing to stir. Dough will come together as you work it. I prefer to use my hands.
- Place dough on a greased baking sheet. Wet your hands and gently form it into a 10-inch circle that is about ¾-inch thick.
- Sprinkle 1 tablespoon of sugar
- Slice dough into 8 wedges and split them apart so they are not touching.
- Bake for 20-25 minutes or until baked through and bottoms are golden brown. (Do not overcook. This will cause your scones to dry out.) Allow to cool on wire rack.
- Prepare glaze by whisking powdered sugar, heavy whipping cream, and vanilla. (If glaze is a bit too thick, add a little heavy whipping cream. If glaze is too thin, add a little powdered sugar.)
- Drizzle glaze over scones and serve.
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Notes
- Line your baking sheet with parchment paper for easy cleanup.
- Mixing this dough is easiest when you use your hands.
- Dice your rhubarb into relatively small pieces for the best texture and distribution.
- To avoid soggy bottoms and ensure a light, flaky scone, cool them on a wire rack.
- Don't overcrowd your baking sheet when baking the scones.
- Allow scones time to cool so the drizzle will stick to them rather than melt right of the top.
- The easiest way to mix your dough is to use your hands.
Nutrition Information
Calories
391kcal
(20%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
55mg
(18%)
Sodium
189mg
(8%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
728IU
(15%)
Vitamin C
2mg
(2%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 391
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 189mg | 8% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.