Rhubarb Scones
User Reviews
4.6
Rhubarb Scones
Description
The Rhubarb Scones recipe starts by mixing dry ingredients and cutting cold butter into the flour to form crumb-like pieces. Adding buttermilk and vanilla brings the dough together, and carefully folding in the chopped rhubarb disperses subtle tartness and moisture throughout. After shaping and cutting, the scones bake at 375°F until golden, creating a tender structure with juicy rhubarb bits inside. The cold butter ensures flaky layers and a soft bite.
The rhubarb's tart flavor balances the sweetness of the sugar, giving these scones a slightly tangy note that works well with morning coffee or afternoon tea. Once baked, they can be served warm or at room temperature.
To extend rhubarb's short season, slices can be frozen on a tray, then stored in freezer bags for later use. This allows making scones with rhubarb even when fresh stalks are unavailable.
Ingredients
- 1 cup rhubarb about 1-3 stalks, depending on size, chopped
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 Tbsp butter cut in pieces, unsalted, cold
- 1/2 cup buttermilk or half and half, possibly a little bit more, cold
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
Notes
- Freeze extra rhubarb by slicing into 1/2 inch pieces, placing on a baking sheet, freezing until hard, then transferring to sealed freezer bags for up to a year.
- Use frozen rhubarb directly in recipes unless stated otherwise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 254mg | 11% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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