Description
Deliciously soft scones packed with the unique tartness of fresh rhubarb and sweet aroma of vanilla beans, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 large egg
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 1 cup chopped fresh rhubarb
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and vanilla bean paste.
- Add the wet mixture to the dry ingredients and stir gently, just until combined.
- Carefully fold in the chopped rhubarb, being mindful not to overmix.
- Turn the dough onto a floured surface, gently shape it into a 1-inch thick disc, and cut it into 8 wedges.
- Place the scones on the prepared baking sheet, brush the tops with cream, and sprinkle with coarse sugar.
- Bake for 18-22 minutes or until golden brown and baked through.
- Allow to cool slightly before serving with clotted cream or a drizzle of vanilla glaze.
Notes
Best served warm with clotted cream or vanilla glaze. Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, rhubarb, vanilla, breakfast, dessert