Lemon Rhubarb Streusel Scones

Lemon Rhubarb Streusel Scones are a delightful treat that blends the tartness of rhubarb with the bright flavor of lemon. These scones are perfect for breakfast, brunch, or even an afternoon snack. Topped with a crumbly streusel, they are sure to impress your family and friends.

Why Make This Recipe

Making Lemon Rhubarb Streusel Scones is easy and rewarding. The combination of flavors is refreshing and unique. The rhubarb adds a tangy punch, while the lemon zest brightens up the overall taste. Plus, the buttery, flaky texture of the scones is hard to resist. This recipe is also a great way to use fresh rhubarb when it’s in season.

How to Make Lemon Rhubarb Streusel Scones

Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup chopped rhubarb
1/4 cup all-purpose flour (for streusel)
1/4 cup brown sugar (for streusel)
2 tablespoons cold butter, cubed (for streusel)
Pinch of salt (for streusel)
1/2 cup powdered sugar (optional lemon glaze)
1–2 tablespoons fresh lemon juice (optional lemon glaze)

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla.
Pour this mixture into the flour mixture and stir gently.
Fold in the chopped rhubarb until just combined; be careful not to overmix.
Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
Cut the circle into 8 wedges and place them on the prepared baking sheet.
For the streusel, mix together the flour, brown sugar, pinch of salt, and cold butter with a fork until crumbly.
Sprinkle the streusel generously over each scone.
Bake for 18–22 minutes or until golden and cooked through.
Let the scones cool for 10 minutes. Drizzle with the optional lemon glaze made from powdered sugar and lemon juice if desired.

How to Serve Lemon Rhubarb Streusel Scones

These scones are best enjoyed warm. Serve them with a cup of tea or coffee for a cozy breakfast or snack. If you want to add more flavor, serve them with butter or clotted cream.

How to Store Lemon Rhubarb Streusel Scones

Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

Tips to Make Lemon Rhubarb Streusel Scones

Use cold butter for flaky scones.
Don’t overmix the dough to keep the scones light and tender.
Fresh rhubarb works best, but you can use frozen rhubarb; just make sure to thaw and drain it before using.

Variation

You can try adding other fruits, like blueberries or strawberries, for a different flavor. You can also add nuts, like chopped pecans or walnuts, for extra crunch.

FAQs

1. Can I use other types of flour?
Yes, you can use whole wheat flour for a healthier option, but it may change the texture slightly.

2. How do I know when they are done baking?
The scones should be golden brown on top and cooked through. You can insert a toothpick; if it comes out clean, they are done.

3. Can I make the dough ahead of time?
Yes, you can prepare the dough and shape it into wedges. Wrap them tightly and refrigerate for up to 24 hours before baking.