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Rhubarb Scones
Make the most of rhubarb season with these delicate rhubarb scones. Perfect for spring brunch or afternoon tea.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 scones
Calories: 292 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup chopped rhubarb about 1-3 stalks, depending on size
- 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 unsalted cold butter cut in pieces
- 1/2 cup possibly a little bit more cold buttermilk or half and half
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.
Cup of Yum
Notes
- Since rhubarb has such a short and sweet season I highly suggest freezing any extra.
- Wash and dry the stalks.
- Thinly slice them into about 1/2 inch pieces.
- Lay the fruit out in a single layer on a lined baking sheet. Put the pan in the freezer for an hour. The fruit will be hard.
- Quickly transfer the fruit to heavy duty zip lock freezer bags, label, and put back in the freezer. Push out any excess air before zipping closed.
- They’ll last 6 months to a year.
- Use the fruit straight from frozen in your recipes, unless a recipe specifically states otherwise.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
32mg
(11%)
Sodium
254mg
(11%)
Potassium
258mg
(7%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
390IU
(8%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 292
% 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.